Hola once more from us here in Spain.

As promised a little tapa for the meat eaters. Quite frankly theses little things are addictive and sometimes I eat them all before they leave the kitchen and don’t tell anyone I made them...wicked I know...

If you prefer something a little more substantial, small lamb cutlets or chops can be prepared in the same way.

Sweet crusted grilled lamb (serves 8)

175g / 6oz tender lamb fillet, sliced into 1cm / ½ inch rounds
5ml / 1 tsp English mustard
30ml / 2 tbsp light muscovado sugar
Salt and freshly ground black pepper
Cocktail sticks, to serve

1. Preheat the grill to high. Sprinkle the rounds of lamb generously with salt and pepper and grill on one side for 2 minutes until well browned.

2. Remove the grill pan and turn the lamb rounds over. Spread with the mustard.

3. Sprinkle the sugar evenly over the lamb rounds and return the pan to the grill.

4. Cook the lamb rounds for another 2 or 3 minutes until the sugar has melted but the lamb is still just pink in the middle.

Watch the lamb carefully whilst it is grilling as the sugar may burn if cooked for more than a few minutes...

Clive and Sue.



Muscovado sugar (also called Barbados or moist sugar):
Muscovado sugar, a British specialty brown sugar, is very dark brown and has a particularly strong molasses flavour. The crystals are slightly coarser and stickier in texture than "regular" brown sugar.
Light and Dark brown muscovado sugars contain molasses; the darker the color is, the more molasses and therefore the stronger the flavour. They are used in the same way as light and dark brown soft sugars.
Substitution: If you can’t get muscovado, use a good quality dark brown sugar.