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    Monday, September 28, 2015

    Lamb Cutlets in Pandan Leaves Recipe

      Lamb Cutlets in Pandan Leaves Recipe

        8 pandan leaves
        Rack of lamb cut into cutlets or 8 lamb chops
        6 tbsp grated ginger
        12 grated garlic cloves
        4 long red chillies, chopped
        1 tbsp of shrimp paste
        ½ tsp of freshly ground white peppercorns
        Large handful of mint leaves
        Large handful of Vietnamese mint leaves

        For the Dipping Sauce:

        3 tbsp of soy sauce
        1-2 tbsp of sugar
        2-3 tbsp of vinegar

    Lamb Cutlets in Pandan Leaves Recipe

    If you have rack of lamb – cut into cutlets or buy as cutlets.

    1. In a mortar add the ginger, garlic, and lots of red chilies and grind/pound.

    2. Then mix the shrimp paste and ground peppercorns into a paste in a pestle and mortar or blend in small blender.

    3. Add the mint and Vietnamese mint to the garlic, ginger paste.

    4. Reserve a third of the mixture for the dipping sauce.

    5. Rub the remaining paste on the lamb – coat well.

    6. Wrap the pandan leaves around each cutlet and secure with a cocktail stick. Leave to marinade in the fridge for a couple of hours. The longer the better (overnight preferably).

    7. Make sure the meat is room temperature before cooking. Then grill in a griddle pan or barbecue for approximately 12-15 mins until the lamb is cooked to your liking.

    8. For the dipping sauce, add soy sauce, sugar, vinegar to the remaining marinade and stir well.

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    Item Reviewed: Lamb Cutlets in Pandan Leaves Recipe Rating: 5 Reviewed By: Mrs. Chef
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