Baked Lamb Cutlets

Original Jok'n'Al Recipe

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:

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