There’s something about lamb cutlets that always impresses if you’re entertaining, and these perfectly seasoned beauties are no exception. To get even more flavour from them, try and factor in two hours beforehand for marinating.
Hunan-style Grilled Lamb Cutlets
2 tsp cumin seeds
2 tbsp light soy sauce
1 tbsp Chinese S haoxing wine
1 tbsp hoisin sauce
1 tsp dark soy sauce
12 lamb cutlets or lamb chops
1 tsp chilli flakes
1 tsp sea salt flakes
1 tsp s esame oil
Thinly sliced spring onion (scallion) and coriander (cilantro) , to serve
- Toast the cumin seeds in a small frying pan until aromatic . Transfer to a mort ar and pound with a pestle until lightly crushed. Transfer half of the cumin to a glass or ceramic dish. Add the soy sauce, S haoxing wine and hoisin. Stir to combine. Add the lamb and tu r n to coat. Cover and place in th e fridge for at least 10 minutes and up to 2 hours to marinate.
- Add the salt and chilli flakes to th e remaining crushed cumin seeds and mix to combine. Set aside for later.
- Preheat a large frying pan, char grill or barbecue plate on high. Remove the lamb from th e marinade and cook for a minute each side or until a lovely crust forms . Baste with any excess marinade. Then turn the heat to low and cook, turning often, for another 3-4 minutes (for medium) or until cooked to your liking. Transfer to a pl ate and sprinkle generously with the cumin salt mixture. Rest for 2-3 minutes . Then place the cutlets onto a serving plate. Drizzle with sesame oil and sprinkle with the spring onion and coriander.
