MLA Asian barbecue lamb cutlets
- Prep time 4Hr
- Cook time 10Min
- Technique Grill
- Meat Lamb
- Cut Loin
- Serves 4
Tender lamb cutlets marinated in a sweet, tangy Asian glaze, served atop a fresh ribbon salad with crispy noodles and coconut.
Ingredients
For the Lamb:
- 8 Australian lamb cutlets, trimmed
- 100g soft brown sugar
- 1 tablespoon tamarind paste
- 2 limes, juiced and zested
- ½ bunch fresh coriander, roughly chopped
- 1 long red chilli, deseeded and finely chopped
- 2 tablespoons vegetable oil
- 2 tablespoons Worcestershire sauce
- ½ teaspoon sea salt
For the Salad:
- 1 small cucumber
- 1 large carrot, peeled
- 1 courgette
- 2 tablespoons flaked coconut, toasted
- 1 cup crispy fried noodles
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1 teaspoon chilli oil or sesame oil
Method
- Preheat barbecue or griddle pan.
- Combine the brown sugar, tamarind paste, lime juice and zest, cilantro, chili, oil, Worcestershire sauce and salt in a bowl or mortar and pestle and mix well.
- Place lamb cutlets in a shallow non-metallic dish and rub combined mixture into the cutlets, coating well on both sides. Cover and refrigerate up to 4 hours.
- Using a mandolin or vegetable peeler, slice the cucumber, carrot and zucchini into fine ribbons and place in iced water.
- Cook the marinated lamb chops on the preheated barbecue or griddle pan 2 minutes on each side. Remove and allow to rest in a warm place.
- Drain vegetable ribbons well and toss together in a bowl with the toasted coconut, noodles and dressing ingredients.
- Arrange salad ingredients on individual serving plates and top with barbecued cutlets.
- Garnish with a little chilli oil and serve.
