LEMONGRASS LAMB CUTLETS

A fragrant marinade takes the delicious lamb chop to the next level.

Prep 00:15 

Cook 00:20

Serves 2-4

Easy 

Ingredients 

8 lamb cutlets 

Marinade*

3 lemongrass stalks (white part only), roughly chopped 

3 garlic cloves 

1 eschalot, roughly chopped 

2 inch piece fresh ginger, peeled and roughly chopped 

1 long red chilli, chopped 

2 birdseye chillies, chopped 

1 large handful fresh coriander  

1 tsp turmeric powder 

1 tsp salt 

1 tbs oil

400g green beans, trimmed 

To serve 

Cooked rice

Fresh coriander 

Lime wedges 

Method

Step 1. Slowly heat a griddle pan or BBQ to high heat. Add all of the marinade ingredients except the coriander to a mortar and pestle* and pound together to form a paste. Add the coriander and pound it into the paste. Add a little more oil to loosen. 

Step 2. Rub the lamb with the marinade and cook for 2-3 minutes on each side. Allow to rest. 

Step 3. Cook the beans on the griddle pan or BBQ until charred and tender. Season with salt. Serve with lime, fresh coriander and rice. 

Notes: 

*Try this marinade on fish or as a base for a curry. 

* If you don’t have a mortar and pestle, the marinade can be mixed in a food processor.