| Ingredients
4
cloves garlic, crushed
1
tblsp grated fresh ginger
1
tsp oil
1
tsp sambal oelek*
2
tsp ground coriander
2
tsp ground cumin
2
tblsp soy sauce
2
tsp sesame oil
2
tblsp sweet chilli sauce
2
tblsp lemon juice
salt
cracked
pepper
12
lamb cutlets
*Sambal
Oelek: A hot paste made from fresh red chillies, mashed and mixed with
salt and vinegar or tamarind.
|
Method
Combine in a bowl the crushed garlic, grated ginger, sambal
oelek, ground coriander, ground cumin, soy sauce, sesame oil, sweet chilli
sauce and lemon juice. Season to taste with salt and cracked pepper. Place
the lamb cutlets in a non-metallic dish and cover with the marinade. Leave
to marinate for at least 20 minutes.
Cook the cutlets on a hot barbecue plate for 3 minutes
on each side, or until cooked to your liking. Serve the cutlets with lemon
grass & lime rice*, or coconut & ginger rice**.
*Lemon Grass & Lime Rice:
2 cups long-grain rice
2 cups boiling water
2 cups coconut milk
1 bruised lemon grass stem
2 kaffir lime leaves
salt
Cook in a covered microwave dish on High for 14 minutes.
Allow to stand covered for 10 minutes before serving.
**Coconut & Ginger Rice:
2 cups long-grain rice
4 cups boiling water
1 cup shredded coconut
2 tsp finely grated fresh ginger
salt
Cook in a covered microwave dish on High or 14 minutes.
Allow to stand covered for 10 minutes before serving.
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