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.
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.