Spring has sprung and there’s no better time to cook up some tender lamb.
Hunan Lamb Cutlets
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Ingredients:
12 lamb cutlets, trimmed
1 tsp ground cumin
2 garlic cloves, finely diced
½ tsp chilli flakes
¼ cup hoisin sauce
2 tbsp soy sauce
2 tbsp Shaoxing wine
1 tbsp olive oil
Stir-fry:
1 large head broccoli
½ head green cabbage
½ head cauliflower
2 tbsp olive oil
To serve:
Steamed rice
Thinly sliced spring onion
Chilli flakes and toasted sesame seeds
Method:
In a large dish, whisk together the cumin, garlic, chilli, hoisin sauce, soy sauce and 1 tbsp olive oil. Add lamb cutlets and turn to coat. Set aside to marinate for 10 minutes.
Cut broccoli and cauliflower into florets, slice cabbage into bite-size pieces.
Drizzle 2 tbsp oil into a wok or large skillet over medium-high heat. Add broccoli, cabbage and cauliflower, and stir-fry for five minutes, until vegetables are tender-crisp and starting to char.
Drain marinade off cutlets into the wok, add ¼ cup water, and cook for a further minute or two, until sauce is heated through and starting to thicken.
Heat a heavy-based pan or barbecue to medium. Cook lamb cutlets for two to three minutes per side, or until cooked to your liking.
Serve cutlets with steamed rice, stir-fried vegies, spring onion, chilli flakes and sesame seeds.
Tip: Shaoxing wine can be found at any Asian grocery store. It can be substituted with dry cooking sherry if necessary.
Lamb Steaks with Cucumber and Ginger Salad
Ingredients:
500g lamb leg steaks
3 tbsp peanut oil or sesame oil
2 garlic cloves, crushed
4cm-piece ginger, peeled, cut into matchsticks
2 tbsp light soy sauce
1 tbsp lime juice
1 tsp caster sugar
3 Lebanese cucumbers, peeled into ribbons
1 bunch asparagus, blanched, cut into 3cm lengths
Coriander leaves, long red chilli (thinly sliced), toasted chopped peanuts and lime wedges, to serve.
Method:
Brush lamb on both sides with 1 tbsp oil. Season with salt and pepper. Cook lamb in a non-stick frying pan over medium-high heat for 2 to 3 minutes each side.
Rest on a plate loosely covered with foil for 5 minutes. Slice lamb.
Meanwhile, heat remaining oil in a small saucepan over low heat. Add garlic and ginger and cook, stirring, for 30 seconds or until fragrant. Remove from heat.
Add soy sauce, lime juice and sugar. Stir until sugar dissolves. Season and set aside to cool.
Arrange the cucumber, asparagus and coriander on a serving platter. Drizzle with dressing, season and sprinkle with chilli and peanuts.
Serve lamb with salad and lime wedges.
Tips:
Lamb rump, fillet or backstrap are alternative cuts that would work well with this recipe.
Ensure you rest the lamb after cooking to maximise tenderness and juiciness.
Green beans, snow peas or sugar snaps would also be a delicious side for this recipe.
Recipes and photos: https://www.australianlamb.com.au/