Lamb With Piquant Sauce

8 lamb cutlets or 4 lamb chops, trimmed of fat
2 beef stock cubes
8 tablespoons Worcestershire sauce
2 teaspoons chopped fresh rosemary or
1 teaspoon dried rosemary
1 teaspoon ground coriander
120 ml/4 fl oz water
salt
freshly ground black pepper

Put the cutlets or chops in a flameproof dish. Crumble the stock cubes into the Worcestershire sauce and stir in the rosemary and coriander. Pour over the lamb and leave to marinate for at least 3 hours, turning frequently.

Remove the lamb from the marinade and cook under a hot grill for 10 minutes or until the Iamb is cooked to your taste. Turn the meat frequently, spooning over the marinade to prevent burning.

Put the rest of the marinade in a saucepan with the water, salt and pepper, and bring to the boil. Arrange the lamb cutlets on a heated serving dish and pour the sauce over. Serve immediately.

SERVES 4