Dan Hong’s Grilled Marinated Lamb Cutlets
8-12 lamb cutlets
Coriander leaves to garnish
Steamed rice, tomato cucumber salad and soy sauce with fresh chilli to serve
1 tbsp salt
2 tbsp sugar
1 tbsp oyster sauce
1 tbsp Maggi liquid seasoning
1 tbsp vegetable stock powder
1 tbsp Chinese cooking wine
1 tbsp honey
1 tbsp sesame oil
1 tbsp vegetable oil
1 stalk lemongrass (white part only finely chopped)
Small knob ginger finely grated
2 cloves of garlic finely chopped
Juice of half a lemon
How To Make Asian Marinated Lamb Cutlets
1 Combine all ingredients of the marinade in a bowl and whisk until well combined. Pour marinade all over the lamb cutlets and using your hands (this is where gloves come in handy), massage the marinade into chops. Leave in the fridge to marinade for 2-4 hours or for more flavour, overnight.
2 Preheat the grill to high. Place lamb cutlets on a non-stick baking tray and place directly under the grill. Alternatively, you could pan fry or even BBQ the chops. Cook until edges are dark and caramelised and lamb is about a medium rare. This should take around 6 minutes depending on how thick the cutlets are. Set aside, covered loosely with foil to rest for 3 minutes. Garnish with coriander.
3 Serve with steamed white rice and a simple salad of cucumber, tomato and onion and soy sauce with chopped chilli.
- Marinating your lamb not only helps to flavour the meat but also tenderises it. This is why a minimum of four hours is recommended.
- Make sure you remove the lamb from the fridge at least 2 hours before cooking to get room temperature. This helps the lamb to cook more evenly.
- This recipe also suits other cuts like forequarter chops, loin chops and lamb leg steaks.
- With any leftover lamb, you could chop it up and make a simple lamb fried rice. You could also stir fry the sliced meat with some vegetables and serve in lettuce wraps “sang Choi bao” style.