lamb cutlets
Ingredients:
10 cherry truss tomatoes (see note)
80ml (1/3 cup) rice bran oil
2 bunches asparagus, halved diagonally
130g button mushrooms
1 small fresh red chilli (optional), seeded, finely chopped
1/2 teaspoon sesame seeds
6 lamb cutlets, French trimmed, excess fat trimmed
Thinly sliced spring onions (shallots), to serve
Mirin glaze
60ml (1/4 cup) kecap manis
1 tablespoon mirin seasoning
1 tablespoon Soy Sauce
Method:
1. Preheat oven to 180°C. Place tomatoes on a lined baking tray. Drizzle over 1 tablespoon oil. Roast for 10 minutes or until softened slightly.
2. Meanwhile, to make the mirin glaze, place the kecap manis, mirin seasoning and soy sauce in a small saucepan over medium-high heat. Bring to the boil, stirring constantly. Reduce heat to low and simmer for 1 minute.
3. Cook the asparagus in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Drain. Keep warm.
4. Heat 1 tablespoon of the remaining oil in a frying pan over high heat. Stir in mushrooms for 2-3 minutes or until soft. Reduce heat to low. Stir in the chilli, sesame seeds and half the mirin glaze. Stir in asparagus for 1 minute or until warmed through.
5. Heat the remaining oil in a large frying pan over medium-high heat. Season the lamb. Cook, turning, for 2-3 minutes for medium or until cooked to your liking.
6. Divide mushroom mixture and tomatoes among plates. Top with the lamb. Drizzle over remaining glaze. Top with spring onion.
This is one of my signature dishes. You can also get my recipe here: http://www.taste.com.au/recipes/31597/lamb+cutlets+asparagus+and+mushrooms+with+mirin+glaze
“This is great for the family, a dinner party or even a romantic dinner” – Sarah Lewis (Home cook of the year finalist 2012)
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Ingredients: 2 x 4 racks of lamb, Frenched-trimmed For the Harissa: 1 medium red capsicum, quartered, seeded 4 dried long red chillies 3 red bird’s-eye chillies, halved, seeded 2 cloves garlic, peeled 1 tsp. caraway seeds, toasted, ground 1 tsp. cumin seeds, toasted, ground 1 tsp. sugar 3 tbs. olive oil Salt and pepper, to taste |
For the Quinoa: ½ cup quinoa 1 cup water ¼ cup fresh pomegranate seeds 1 firm ripe mango, peeled, cut into 1cm pieces ¼ red onion, diced ¼ cup coriander leaves, roughly chopped 1 tbs. fresh lemon juice |
Method:
1. To make harissa, place dried chillies in a small heatproof bowl. Pour over 1 cup of boiling water and stand for about 10 minutes until softened. Drain and set aside.
2. Preheat grill to high and place capsicum skin-side up and cook for 10-15 minutes or until skin is blistered and darkened. Place in a bowl and cover with plastic wrap. Cool for 10 minutes. Rub off skins and discard.
3. Process capsicum, fresh chillies, soaked chillies, ground cumin, ground caraway, garlic, sugar, oil and ½ tsp. of salt in a food processor until smooth. Season with salt and pepper.
4. Rub lamb with harissa paste. Stand at room temperature for 30 minutes to marinate.
5. Preheat oven to 180. Place the quinoa in a sieve and rinse under cold running water. Place in a bowl and cover with water. Set aside for 20 minutes to soak. Drain.
6. Place the quinoa and 1 cup of water in a medium saucepan. Bring to the boil over high heat. Reduce heat to low and simmer for 15 minutes or until tender and liquid is absorbed. Separate with a fork and set aside to cool.
7. Heat 2 tbs. oil in a non-stick frying pan over medium-high heat. Add lamb, fat-side down, and cook, turning on all sides, for 5 minutes or until browned. Transfer lamb racks to a roasting pan. Roast for 20 minutes until lamb is medium or until cooked to your liking. Rest lamb for 10 minutes.
8. Meanwhile, combine mango, pomegranate seeds and onion in a large bowl. Add quinoa and gently toss to combine. Drizzle with lemon juice. Season with salt. Lastly, toss in the coriander leaves. Place lamb on serving plates with quinoa salad. Garnish with coriander leaves.
Note: Add more chillies to make it spicier and fewer chillies to reduce.
If fresh mangoes are unavailable, substitute for frozen mangoes (thawed) or canned mangoes.
Ingredients:
6 x lamb cutlets, frenched trimmed, fat trimmed
1 tbls rosemary, finely chopped, plus extra for garnish
3 tbls plive oil
2 tbls balsamic vinegar
1 tbls lemon juice
1 tbls honey
Method:
1. Place olive oil, balsamic vinegar, lemon juice, rosemary and honey in a large shallow non-metallic dish and mix until combined. Add lamb, season.
Cover with plastic wrap and leave to marinate in the fridge for 1-2 hours.
2. Preheat the barbecue or griller. Cook lamb 2-3 minutes each side or until cooked to your liking. Serve with salad.
