BBQ · asian
28 April 2023
Lemongrass Lamb Cutlets
A fragrant marinade takes the delicious lamb chop to the next level.
Ingredients
- 8 lamb cutlets
Marinade
- 3 lemongrass stalks (white part only), roughly chopped
- 3 cloves garlic
- 1 eschalot (French shallot), roughly chopped
- 5cm piece fresh ginger, peeled and roughly chopped
- 1 long red chilli, chopped
- 2 bird’s-eye chillies, chopped
- 1 large handful coriander
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tbs oil
- 400g green beans, trimmed
To serve
- Cooked rice
- Coriander
- Lime wedges
Method
- Slowly heat a griddle pan or barbecue to high heat. Add all of the marinade ingredients except the coriander to a mortar and pestle and pound together to form a paste.
- Add the coriander and pound it into the paste. Add a little more oil to loosen.
- Rub the lamb with the marinade and cook for 2–3 minutes on each side. Allow to rest.
- Cook the beans on the griddle pan or barbecue until charred and tender. Season with salt. Serve with lime, fresh coriander and rice.
Notes
Try this marinade on fish or as a base for a curry.
If you don’t have a mortar and pestle, the marinade can be mixed in a food processor.
Watch Hayden make it
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