8-12 lamb cutlets
1 Tbs salt
2 Tbs sugar
1 Tbs oyster sauce
1 Tbs Maggi liquid seasoning
1 Tbs vegetable stock powder
1 Tbs Chinese cooking wine
1 Tbs honey
1 Tbs dark soy sauce
1 Tbs sesame oil
1 Tbs vegetable oil
1 stalk lemongrass (white part only, finely chopped)
Small knob of ginger, finely grated
2 cloves garlic, finely chopped
Juice of half a lemon
Combine all ingredients of the marinade in a bowl and whisk until well combined. Pour over lamb cutlets and using your hands,
massage the marinade into the chops.
Leave in the fridge to marinate for 2-4 hours, or for more flavour, overnight.
Pre-heat grill to high. Place lamb cutlets on a non-stick baking tray and place directly under grill. Alternatively, you could pan fry, or even BBQ the chops.
Cook until edges are dark and caramelised and lamb is about a medium doneness. This should take about 6 minutes, depending on how thick the cutlets are.
Serve simply with some steamed white rice and a salad of cucumber, tomato and onion.
Marinating your lamb not only helps to flavour the meat, but also tenderises it. 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 to get it to room temperature. This helps it to cook more evenly.
This recipe also suits other cuts like forequarter chops, loin chops and lamb leg steaks.
With any leftover lamb, you can chop up and make a simple fried rice. You could also stir fry the meat with some vegetables and serve in lettuce wraps, sang choi bao-style.
Credits: Australian Lamb
Photo Credits: Australian Lamb