*This recipe is gluten-free according to industry standards
Ingredients
- sake, rice wine or dry sherry 2 tbsp
- light soy sauce 2 tbsp
- mirin 2 tbsp
- gochujang 100g
- garlic 2 cloves, crushed
- ginger 1 tbsp, finely grated
- sesame oil 1/2 tsp
- extra-trimmed lamb cutlets 12-16
sesame spinach
- sesame seeds 2 tbsp, toasted
- caster sugar 1 tsp
- ginger 1 tsp, grated
- rice vinegar 1 tbsp
- sesame oil 1 tsp
- light soy sauce 1/2 tbsp
- spinach 500g
Method
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Step 1
Whisk the sake, soy sauce and mirin into the gochujang paste until smooth. Add the garlic, ginger and sesame oil. Pour over the lamb and marinate overnight in the fridge.
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Step 2
To make the sesame dressing, keep aside 1 tsp of the sesame seeds then grind the rest with a mortar and pestle to a paste.
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Step 3
Put the sesame paste in a bowl with the reserved whole seeds and add all the other ingredients except the spinach. Add 1 tbsp boiling water and whisk together.
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Step 4
Blanch the spinach briefly in boiling water then squeeze out the excess.
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Step 5
Heat a griddle or barbecue to high. Griddle the cutlets for a minute or 2 on each side, or until chargrilled. Rest for 3 minutes.
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Step 6
Divide the spinach between plates and drizzle over some of the dressing. Serve with the lamb.
Gochujang is a Korean hot pepper paste – some supermarkets now sell it in their cook’s ingredients range, or buy online from souschef.co.uk
Nutritional Information
- Kcals 514
- Fat 25.4g
- Saturates 10.7g
- Carbs 18.9g
- Sugars 12.1g
- Fibre 2.8g
- Protein 48.9g
- Salt 3.4g
