Grill Spicy French Lamb Cutlet

This is another version of the grill lamb cutlet with thyme, a more localize recipe with curry powder and curry leaves. 

Ingredients

1. 2 tablespoon Curry Leaves chopped
2. 6 slices of French Lamb cutlet
3. 3 teaspoon of curry powder for meat (pre-mix, sold in supermarkets)
4. ½ teaspoon Salt
5. 1 teaspoon honey
6. 2 tablespoon olive oil

Method

1. Wash the lamb chop, dab dry. Using tenderizing hammer or back of a cleaver, lightly chop the meat to make it more tender.
2. Wash the curry leaves, and use only the leaves, not the stem. Chop finely.
3. Sprinkle chopped curry leaves and curry powder evenly and pat it so that they stick on the meat.
4. In a mixing bowl, add in salt, honey, olive oil and mix thoroughly. Apply this evenly on both side of the lamp meat, and allow to marinate for 30 mins.
5. Heat up grilling pan until very hot.  Grill lamp for 3-4 mins each side.