- 12 lamb cutlets
- 6 slices bacon chopped
- 1/2 cup BBQ Sauce
- 1 tablespoon fresh rosemary leaves
- In a large frying pan over moderate high heat cook cutlets 2 to 3 minutes.
- Turn and cook for 2 to 3 minutes.
- Set aside, cover with foil.
- Into pan juices, sauté bacon until golden.
- Add BBQ sauce and rosemary. Stir.
- Place cutlets onto serving board or plate and top with sticky bacon mix.