Here's a recipe that divided opinion. To me it was delicious, but my dh thought it was a tad heavy on the lime.
I will definitely make it again, with less lime juice.
The recipe came from a Rosemary Conley Magazine.
8 lamb cutlets
2 garlic cloves
1 tbsp black cherry jam
1 tsp preserved giner
zest and juice of 1 lime
2 tsps chopped mint
Season the cutlets and brown them on both sides in a griddle pan.
Remove from the pan and keep warm in a low oven.
In a small pan, add the garlic, ginger, lime zest and juice and heat through.
Add a little boiling water if required. Add the mint.
Serve the lamb cutlets on a bed of buttery mash with the sauce spooned over.