Lamb Cutlets in Pandan Leaves Recipe

  Lamb Cutlets in Pandan Leaves Recipe
Ingredients

    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
Method

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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9/28/2015 08:10:00 PM