Chris Woodford, Head Chef at Chotto Matte Soho Peruvian Marinated Aussie Lamb Cutlets

  • Prep time 0Min
  • Cook time 0Min
  • Technique Grill
  • Meat Lamb
  • Cut Rack
  • Serves 4

Aussie Lamb Cutlets in Peruvian Marinade and Quinoa Salad


  • 5 x Aussie lamb cutlets

Quinoa Salad

  • 120g boiled quinoa (mix colour)
  • 20g red onion
  • 20g spring onion (sliced and washed)
  • 15g lime juice 
  • 10g chopped coriander 
  • 10g olive oil
  • 2g table salt 
  • 50g pomegranate seeds
  • 20g deep fried cancha (Peruvian corn)

Yellow Anticucho Dressing

  • 30g Aji Amarillo                                                
  • 125ml rice vinegar                                  
  • 50ml soy sauce                                      
  • 25ml lemon juice                                  
  • 25ml yuzu juice                                     
  • 50ml grape seed oil                                

Peruvian Marinade For Lamb  

  • 100g aji panca
  • 5g garlic
  • 15g grapeseed oil
  • 2g Ground black pepper 
  • 2g sea salt  
  • 5g rice wine vinegar 
  • 3g oregano finely chopped 
  • 10g soy sauce


  1. Add the Peruvian marinade ingredients to a blender. Blend until smooth. 
  2. Then, coat the French trimmed lamb cutlets. Leave to marinate overnight. 
  3. Combine the dressing ingredients, blend until smooth and smoke for 2 hours. 
  4. Wash and small dice the red onion and slice the spring onion. 
  5. Add to the remaining salad ingredients (including the anticucho dressing). Mix, and set to one side. 
  6. BBQ the lamb cutlets until medium rare and leave to rest.
  7. Then, plate and serve.