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Hot Lambada Sizzle |
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Serves 2
· 2 lean lamb steaks or 4 loin chops · 2 garlic clove, peeled and crushed · 3 spring onions, sliced · 4 tablespoons tomato ketchup · 4 tablespoons orange juice · ˝ teaspoon paprika · Pinch of cayenne pepper · Dash of Tabasco sauce
Place the lamb under a preheated grill and cook for 6-8 minutes each side, turning once in the last few minutes of cooking time, make the sauce. In a non-stick saucepan dry fry the garlic and spring onion for 1 or 2 minutes. Add tomato ketchup, orange juice and spices. Bring to the boil and simmer for 1-2 minutes.
Serve with sauté potatoes and onions, grilled peppers and courgettes. |