I was enlightened at the Easter BBQ to have lamb with lemon juice, pepper and these purple mint leaves called Perilla (I had to google this as I didn’t know what it was called in English)! It’s a Vietnamese mint and they are more fragrant than they are minty. I can munch on these all day and now officially addicted to them! They are also great for the immune system! Yay! Win-win!
The combination of juicy lamb, lemon juice, pepper and this purple mint is exoticism in your mouth!
Normally, I would pan fry or grill my lamb cutlets (actually, that would be a lie).
Normally, I’ll get the boyfriend to cook lamb because he is much better at it than I am.
Tonight, I decided to put an Asian twist to the lamb cutlets.
The cutlets were quite fatty so I sat them up in a very hot pan and rendered the fat to a nice crisp!
Make sure you use a few paper towels to mop up the oil that oozed out before you panfry the sides of the cutlet as you don’t want it to be cooking in its own oil, this is not confit-ing.
These were so yummy and appetizing with the lemon and perilla leaves!
Highly recommend this recipe if you are after something quick, simple yet impressive!
10-12 lamb cutlets
1 stalk of lemongrass thinly sliced
2 Tbs fish sauce
1 Tbs chinese cooking wine
1 Tbs soy sauce
1 Tbs sesame oil
1 teaspoon cayenne pepper (according to taste).
* If you can not source all the ingredients, then just use 5 Tbs fish sauce and 1 tsp cayenne pepper.
Of course the taste will vary slightly, not as aromatic but still good!
1) Mix all the marinade ingredients together and pour over the lamb cutlets in a large mixing bowl.
2) Set aside for 30minutes to 1 hour. The longer you marinade the cutlets, the more the flavours will be absorbed.
3) Heat a large non-stick frying pan on high (you may need to cook in two batches if you have a lot of lamb).
4) Place the cutlets fatty side down and render off the fat, about 3-5 minutes.
5) Soak up the oil in the pan with paper towels.
6) Flip the cutlets to one side and cook for 2 minutes, then cook the other side also for 2 minutes.
7) Remove from pan and allow lamb to rest for 3-5 minutes on a plate covered with foil.
8) Serve with lemon wedges, perilla leaves and a fresh salad!