• 8 lamb cutlets
• 2-3/4 Tbs. light soy sauce
• 1 clove garlic, crushed
• 2-3/4 tsp. dry sherry
• 1-3/4 Tbs. honey
• 1/8 tsp. five-spice powder
• 3/4 tsp. sesame oil
• 3/4 tsp. sesame seeds

Scrape cutlets down the bone to meaty section and trim away excess fat. Combine remaining ingredients in a bowl. Place cutlets in a shallow dish and add marinade. Turn cutlets to coat completely.

Cover and refrigerate several hours or overnight. Preheat oven to 350°F. Place cutlets on a wire rack over a baking dish. Bake about 35 minutes, brushing with marinade occasionally, or until cutlets are tender.

Per serving: calories 515, fat 31.1g, 56% calories from fat, cholesterol 168mg, protein 47.1g, carbohydrates 9.0g, fiber 0.1g, sugar 7.3g, sodium 487mg, diet points 13.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 6.7, Fat: 2.6, Sugar: 0.5, Very lean meat protein: 0.0

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The recommended wines are: Cabernet Sauvignon, Merlot, or Chardonnay.