BARBECUE LAMB CUTLETS
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Prep time 5 + marinating
Cook time 6–8 Serves 4 When you are aching for a barbecue and want to try something new, this complex marinade takes the humble little lamb cutlet to a place so delicious that one is never enough. It’s as easy to throw together as you would expect — I love the notion that food doesn’t have to be complicated to be good. Ingredients 4 cm knob of ginger, roughly chopped 3 cloves garlic, chopped 2 tbsp kecap manis 2 tbsp light soy sauce 2 tbsp Shaoxing rice wine 2 tbsp honey 1 tsp five-spice powder 1 tsp chilli powder or to taste 700 g lamb cutlets 4 tbsp vegetable oil 1 tsp sesame seeds, toasted 1 spring onion, finely diced ½ cup sweet chilli sauce to serve |
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Instructions
Pound the ginger and garlic into a paste in your mortar and pestle. Transfer the paste to a bowl and combine with the kecap manis, soy, rice wine, honey, five-spice and chilli.
Place the cutlets in the marinade and give them a good massage to ensure the flavour gets everywhere. Cover and place in the fridge for at least 2 hours. If you’re short on time, just leave the bowl covered for 20 minutes at room temperature, or take your time and leave them in the fridge overnight.
Heat the barbecue to medium-high.
Remove the cutlets from the marinade, brush with oil and barbecue until cooked to your liking, 3–4 minutes each side for medium. Remove and rest.
Sprinkle over the sesame seeds and finely sliced spring onion and serve with the sweet chilli sauce on the side for dipping.
Pound the ginger and garlic into a paste in your mortar and pestle. Transfer the paste to a bowl and combine with the kecap manis, soy, rice wine, honey, five-spice and chilli.
Place the cutlets in the marinade and give them a good massage to ensure the flavour gets everywhere. Cover and place in the fridge for at least 2 hours. If you’re short on time, just leave the bowl covered for 20 minutes at room temperature, or take your time and leave them in the fridge overnight.
Heat the barbecue to medium-high.
Remove the cutlets from the marinade, brush with oil and barbecue until cooked to your liking, 3–4 minutes each side for medium. Remove and rest.
Sprinkle over the sesame seeds and finely sliced spring onion and serve with the sweet chilli sauce on the side for dipping.
