Place the lamb cutlets into a tray. Add the Worcestershire sauce, olive oil, honey, crushed ginger, minced garlic, sea salt, cracked pepper, BBQ sauce and red wine. pressing the seasoning into the meat. Mix to coat, if you have a tray with a lid, put the lid on and shake around.

Let the lamb rest in the fridge for about 2 hours.

Preheat a skillet to medium-high.

Cook the lamb cutlets to your desired doneness. (I.e. For a rare centre, approximately 2 minutes per side and so on).

Once cooked, transfer them to a plate and let them rest before serving with your choice of sides.