Lamb Cutlets and Grilled Asian Greens
Thirty minutes is all it takes to have some deliciously marinated and grilled meat on the table along with a simple side. We love this marinade so much. It is great for grilled foods, especially red meat – what a versatile recipe to have on hand!
Recipe Tester Feedback: “Super simple, quick and tasty. My son loved it and requested we make this one again!" - Christina
No: Gluten / Dairy / Egg
Contains: Nuts
*Variations: Can be made without Nuts
Preparation Time 10 minutes + at least 15 minutes marinating time
Cooking Time 4-6 minutes
Serves 4
Can be frozen
Ingredients
- lamb cutlets - 8-12 (2-3 per person; see Note)
- bok choy - 2 bunches, halved and washed well
- sesame seeds - 1 Tbsp, toasted
- Marinade:
- garlic cloves - 2, peeled
- spring onion - 1, roughly chopped
- chilli - 1/2, red, deseeded and roughly chopped
- soy sauce - 40g (*ensure GF if required)
- hoisin sauce - 40g (*ensure GF if required)
- peanut oil - 30g (*substitute with another oil for NF)
- mirin - 80g, optional
Method
Marinade:
- Add the peeled garlic cloves (2), chopped spring onion (1) and deseeded chilli (1/2) to the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
- Add the soy sauce (40g), hoisin sauce (40g), peanut oil (30g) and mirin (80g, if using) to the bowl. Mix Speed 6 / 10 seconds.
- Reserve a quarter of the marinade in a small bowl.
Assembly:
- Pour the remaining marinade over your lamb cutlets (8-12) and allow to marinate for 15 minutes, or longer if possible.
- Fire up the BBQ.
- Place the lamb cutlets and halved bok choy (2 bunches) on the BBQ over a high heat.
- Cook both the lamb and bok choy for 2-3 minutes on each side or until cooked to your liking. Baste the bok choy with the remaining marinade during the cooking process.
- Place greens onto a plate and top with lamb cutlets.
- Sprinkle with toasted sesame seeds (1 Tbsp) and serve.
- Enjoy!
Note: You might like to use lamb forequarter chops for a more budget friendly option.
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