Recipe
Asian Marinated Lamb Cutlets
Chef Dan Hong shares his mum’s secret lamb recipe that he enjoyed eating as a kid. A unique Asian twist that is packed full of flavour.
- Serves 4
- Prep Time 10 mins
- Cooking Time 10mins
Ingredients
- Serves 4
Marinade:
Send me these ingredientsMethod
- Marinade: Place ingredients in a bowl and whisk till well combined. Pour marinade all over the lamb cutlets and using your gloved hands, massage the marinade into chops. Leave in the fridge for at least 4 hours or overnight is better.
- Preheat the barbeque or grill plate to medium-high heat. Cook cutlets for 2-3 minutes each side for medium rare. Set aside, covered loosely with foil to rest for 3 minutes. Garnish with coriander
- Serve with steamed white rice and a simple salad of cucumber, tomato and onion and soy sauce with chopped chilli.
Tips
- Marinading your lamb not only helps to flavour the meat but also tenderise. The longer time to marinade the juicer the cutlets. This is why a minimum of 4 hours is recommended.
- Make sure you remove the lamb from the fridge at least 2 hours before cooking. This helps the lamb to cook more evenly.
- This recipe also suits other lamb cuts like forequarter chops, loin chops and lamb leg steaks.
- Use any leftover lamb to make lamb fried rice. You could also stir fry the sliced meat with some vegetables and serve in Lettuce wraps “Sang choi bao” style.