Lamb Cutlets with Hoisin Sauce

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.

Serves:

4
Prep Time:

15 min
Marinating Time:

2 hr
Cooking Time:

10 min
Primary Ingredient:

Lamb
Type of Meal:

Main

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Ingredients

Whole

Lamb Cutlet(s)

Plump, 'restaurant cut', with most fat removed

Marinade

2	Tbsp	Hoisin Sauce
1	Tsp	Sesame Oil
1	Tsp	Light Soy Sauce
2	Tbsp	Peanut Oil
4	Cup(s)	Bean Sprouts	Fresh
1/2	Cup(s)	Spring onion(s)	Dark green part only, finely chopped
1	Clove(s)	Garlic	Finely chopped
1	Tsp	Ginger	Finely chopped

Directions

Mix the marinade ingredients in a large bowl and add the lamb, stirring to coat all the meat. Cover and refrigerate for two hours.

Bring the meat back to room temperature by removing from the fridge half an hour before cooking.

Char grill the lamb until medium rare and place in a bowl to rest while you cook the vegetables.

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.

Stir for thirty seconds then add the hoisin sauce and stir for another thirty seconds.

Arrange the vegetables on four plates and place three cutlets on each, pouring over any juices from resting the meat.