8 trimmed lamb cutlets
3/4 tsp white peppercorns
4 cloves garlic, peeled
2 coriander (cilantro) roots, cleaned and chopped
2 Tbs oyster sauce
1 tsp palm sugar
Red curry dressing:
2 tsp red curry paste
2 cloves garlic, peeled
3/4 cup lime juice
3/4 cup fish sauce
1-2 Tbs light palm sugar
1 Tbs roasted rice powder
1 punnet cherry tomatoes, cut in half
1 cup snake beans, cut into 2.5cm pieces
1 bunch asparagus, peeled and cut on angle into 3cm pieces
1 punnet oyster mushrooms, trimmed into bite sized pieces
1 small red onion
1 cup Thai basil leaves
To marinate the lamb, grind peppercorns in a mortar and pound in garlic and coriander roots.
Add oyster sauce and palm sugar and mix to dissolve sugar.
Transfer paste to a large bowl along with lamb cutlets and refrigerate while you make salad.
To make dressing, combine curry paste and garlic in a mortar and pound to a paste.
Add remaining ingredients and mix to dissolve the sugar.
To make salad, bring a pot of water to boil. Add snake beans and cook for 30 seconds.
Remove with skimmer or slotted spoon and transfer to a large mixing bowl. Next, blanch asparagus, remove to bowl, then blanch oyster mushrooms for about 10 seconds.
Add remaining ingredients then toss gently with dressing. Transfer to serving platter.
To cook the lamb, heat barbeque on high and grill cutlets for 2-3 minutes on each side for medium rare or longer if desired.
Recipe provided by chef Annette Fear within the Spirit House publication 'Hot Plate; Asian Inspired Barbecue'