Nothing beats the unique and delicious flavour of lamb. Whether it’s cooked with just a little seasoning or combined with exotic spices and flavours, lamb is the perfect hero ingredient for everyday meal occasions, whether you’re flying solo or cooking for family or friends.
Lamb is also a quick and simple meat to prepare which can be easily transformed for a variety of ethnic cuisines. From Moroccan lamb tagines to spicy quesadillas from Mexico; Ceylon lamb curry from Sri Lanka to Japanese style lamb yakitori, and not least forgetting delicious lamb burgers and kebabs perfect for al fresco dining over the summer – there is something to suit all tastes and every meal occasion.
This lamb cutlets recipe is simple and delicious, perfect for a summer picnic. Give your everyday meals an exciting twist and check out www.tastyeasylamb.ie for recipe inspiration.
This Japanese style caramelised lamb cutlets recipe is a little taste of the land of the rising sun!
– 12 to 16 lamb cutlets (depending on size)
– 8 tablesp. soy sauce
– 4 tablesp. mirin
– 3 tablesp. sake (or white vermouth)
– 2 teasp. sugar
– A small piece of grated ginger
– 2 tablesp. honey
– 1 tablesp. chopped chives
1. Blend the soy sauce, mirin, sake, sugar and ginger in a large dish. Add the lamb cutlets, mix well, cover and leave to stand for 30 minutes at room temperature.
2. Preheat the grill. Drain the lamb cutlets (keep the marinade) and place them on a baking tray. Brush with honey and allow to caramelise under the grill for 10 minutes, turning them halfway through and basting them with the juice.
3. Pour the marinade into a small saucepan and bring to the boil. Simmer for a minute or two. Pour into a small bowl and add the chives. Use as a side sauce for your lamb cutlets.
4. Serve with udon noodles fried in a wok with a little toasted sesame oil, soy, carrot sticks and fresh spring onions.
Tip: you can sprinkle the cutlets with toasted sesame seeds just before serving.