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Ingredients
- lamb cutlets 12, trimmed, or 2 racks of lamb 6 bones each
MARINADE
- soy sauce 2 tbsp
- golden caster sugar 2 tbsp
- mirin 2 tbsp
- ginger 3cm piece, peeled
- garlic 3 cloves, peeled
- pineapple chopped to make 2 tbsp
- Korean or regular chilli powder 1 tsp
- sesame oil 1 tbsp
CHILLI SAUCE
- gochujang chilli paste or Sriracha sauce 2 tbsp
- rice wine vinegar 1 tbsp
- golden caster sugar 1 tbsp
SPICY SESAME CUCUMBERS
- short cucumbers 3, cut into slices or half moons (try Waitrose or specialist greengrocers)
- sesame seeds 1 tbsp, toasted
- rice wine vinegar 1 tbsp
- Korean chilli flakes or regular 2 tsp
- sesame oil 1 tbsp
- golden caster sugar 1 tbsp
Method
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Step 1
If you are using racks of lamb cut them into individual chops. Whizz the marinade ingredients together in a food processor. Pour over the chops and marinate in the fridge overnight or for at least a couple of hours. Mix the chilli sauce ingredients together and set aside.
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Step 2
Put the cucumbers in a bowl and pour the other ingredients over. Mix well and set aside.
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Step 3
Heat your barbecue or griddle pan. Wipe the excess marinade off the lamb chops and brush lightly with a little oil to keep them from sticking. Grill for 2 minutes each side, then brush a small amount of the chilli sauce on both sides. Wrap in foil to rest for 10 minutes.
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Step 4
Serve the chops with the salad and the chilli sauce.
Nutritional Information
- Kcals 492
- Fat 32.4g
- Carbs 28.2g
- Fibre 1.2g
- Protein 21.1g
- Salt 2.1g