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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:
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

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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