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Bernard’s Best Lamb Chops with Mustard and Honey

Bryan's main course recipe from week 3 of Come Dine With Me Australia.


  • 15 lamb cutlets

  • 1 jar of Dijon mustard (215g)

  • 6 cloves crushed garlic

  • 3 tablespoons Patterson’s Curse honey

  • 1 tablespoon of rock salt

  • 1 sprig of rosemary (diced)


  • 1.

    Lightly beat the cutlets with a mallet to tenderise

  • 2.

    Mix the mustard, garlic, honey, salt and rosemary and marinate the cutlets for 4 to 6 hours

  • 3.

    Place the cutlets in a baking tray and cover with all the marinade. Bake for 30 minutes at 150 degrees

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