Baked Lamb Cutlets

Tender lamb cutlets marinated in Jok’n’Al Tomato Ketchup, soy sauce, and ginger, then baked to juicy perfection with a hint of sweetness.

2 Servings

• 4 lean, lamb cutlets
• ¼ cup Jok’n’Al Tomato Ketchup
• ½ teaspoon ground ginger
• 2 tablespoons Soya sauce
• 1 tablespoon granular SPLENDA â sweetener or sugar

🍳 Method:

1. Trim cutlets and place in ovenproof dish.
2. Mix other ingredients together and pour over cutlets.
3. Leave to stand 2 hours turning occasionally.
4. Cover dish and bake 350 - 400°F (180 - 200°C) for 40 minutes, then uncover and cook for a further 10 minutes.