lamb cutlets 4 large or 6 small,
some fat trimmed off oil
spring onions 1 bunch,
chopped into lengths
ginger a thumb-sized piece,
peeled and shredded
garlic 1 clove,
soy sauce 1 tbsp
Rub a pinch of five-spice and some seasoning into each cutlet and put them under a very hot grill for about 2 minutes on each side or until browned and firm to touch.
Meanwhile, heat a little oil in a wok and throw in the spring onions, stir-fry for a minute and then add the ginger, stir-fry until the onion is almost soft and then add the garlic and toss everything together. Add the soy sauce and toss again. Serve the cutlets with the spring onions and basmati rice, brown rice or noodles.
Other great lamb recipes:
Italian roasted lamb with Parma ham and potatoes
Valentine Warner’s roasted lamb neck fillet with garlic sauce