Food

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Sticky Asian lamb
Sticky, sweet and spicy lamb cutlets, with a slightly astringent dipping sauce is a perfect starter for a dinner with friends – good friends, who don’t mind slurping and eating with their fingers to get every last morsel off the bone. It tastes best if the lamb can be marinated for several hours, or even overnight, to really let the flavours sing, but otherwise it’s simplicity itself to prepare and cook and returns significant benefit for a small investment of time and effort. This recipe took its inspiration from Australian chef Matt Moran.