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This tender, premium cut is mild and sweet in flavour and easy to cook to perfection.

For fast cooking, remove any thick pieces of fat and slice in between the bones so you have small lamb cutlets. Place in a bowl and add finely chopped garlic, finely chopped ginger and a big splash of light soy sauce. Mix well and marinate for 10 minutes.

Heat a little oil in a wok over high heat and add the drained lamb cutlets in one layer. Fry for 2 minutes on each side until browned and just cooked through.

Remove the cutlets and serve with a mix of chopped roasted cashews, torn coriander leaves and sweet chilli sauce.