Lamb Steaks with Sweet Chilli Glaze

Lamb is a favourite meat in our house especially the good old Roast Leg of Lamb (but saying that we love most meats) and I really enjoy lean lamb steaks. They are one cut of meat that I get excited about as they have the ability to become anything and be cooked many different ways. Last night's recipe wasn't an exception.... another different way of serving up this tender cut of meat.

We had menu planned Lamb Steaks with Cheesy Mustard Topping but the kids weren't too fussed about that and by cooking time neither was I. So I opted for another new flavour that I hadn't tested on the family as yet.... and it turned out to be a winner!!

Lamb Steaks with Sweet Chilli Glaze

Serves: 4

Points per serve: 6

1/2 cup sweet chilli sauce

2 tablespoons brown sugar

1 teaspoon grated lemon rind

2 tablespoons lemon juice

1 teaspoon crushed garlic

1 teaspoon crushed ginger

1 teaspoon sweet paprika

1 tablespoon tomato sauce

1 tablespoon soy sauce

8 lean lamb steaks (800g)

Combine chilli sauce, brown sugar, lemon rind and juice, garlic, ginger, paprika, tomato sauce and soy sauce in a large bowl mixing well. Add lamb, toss to coat completely in the marinade. Cover and refrigerate for at least 30 minutes.

Preheat a non-stick frying pan over high heat, spray lightly with oil. Remove lamb from marinade and reserve marinade. Cook the lamb for 3 - 4 minutes each side or until cooked to your liking. Remove from pan to a plate, loosely cover with foil and allow to rest for several minutes.

In a small saucepan bring reserved marinade to the boil, simmer for 1 minute or until thickened slightly.

Serve lamb steaks topped with chilli marinade and Crunchy Hasselback Potatoes.