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Win an Everdure BBQ for summer

Australia is in love with Asian food. And of course we’re in love with BBQing. So with the help of our chums at Chang’s we’re putting the two together.

Win an Everdure BBQ for summer

Lamb Cutlets With Hoisin Sauce

 
Type of Dish: Main
Serves:
4
Prep Time:
15 min
Marinating Time:
120 min
Cooking Time:
10 min
Primary Ingredient:
Lamb
Best Suited for: Lazy Sundays

Char grilling lamb cutlets is not the fare of old fashioned Cantonese takeaways, but the rules have changed- now there are no rules. This is a sort of Modern Asian, east meets western sort of thing that takes just a couple of minutes on the wok and char grill.

Goes Well With

Ingredients

  • 12
    whole
    Lamb Cutlet(s)
    plump, 'restaurant cut', with most fat removed
  • 2
    tbsp
    Hoisin Sauce
  • 1
    tsp
    Sesame Oil
  • 1
    tsp
    Light Soy Sauce
  • 2
    tbsp
    Peanut Oil
  • 4
    cup(s)
    Bean Sprouts
    fresh
  • 1
    cup(s)
    Spring Onion(s)
    dark green part only, finely chopped
  • 1
    clove(s)
    Garlic
    finely chopped
  • 1
    tsp
    Ginger
    finely chopped
Print Shopping List

Directions

  • 1 Mix the marinade ingredients in a large bowl and add the lamb, stirring to coat all the meat. Cover and refrigerate for two hours.
  • 2 Bring the meat back to room temperature by removing from the fridge half an hour before cooking.
  • 3 Char grill the lamb until medium rare and place in a bowl to rest while you cook the vegetables.
  • 4 Heat the barbecue's wok to very hot, then add the oil. When the oil is hot add the ginger, garlic, bean sprouts and spring onion.
  • 5 Stir for thirty seconds then add the hoisin sauce and stir for another thirty seconds.
  • 6 Arrange the vegetables on four plates and place three cutlets on each, pouring over any juices from resting the meat.

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