Thai Food Made Easy | THAI STYLE LAMB CUTLETS
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THAI STYLE LAMB CUTLETS

THAI STYLE LAMB CUTLETS

Thai Style Lamb Cutlets

Serve: 1

Ingredients for marinating:

200 gram                           Lamb Rack – trimmed to 3 small cutlets

50 gram                              Red onion – peeled and chunkily chopped

10 gram                              Red chilli

10 gram                              Coriander

2 clove                                Garlic

2 tablespoon                     Coconut milk

1/2 teaspoon                     Lemongrass Puree

1/2 teaspoon                     Fish sauce

1/2 teaspoon                     Oyster sauce

1/2 teaspoon                     Honey

1/2 teaspoon                     Salt

1/4 teaspoon                     Sugar

1/8 teaspoon                     Ground cumin

1/8 teaspoon                     Ground nutmeg

Ingredients for the rest:

250ml                                   Frying oil

80 gram                               Tempura Batter

1/4 teaspoon                       Dry mixed herbs

1/4 teaspoon                       Salt

1/8 teaspoon                       Paprika powder

1/8 teaspoon                       Lime zest

Method

-Put the red onion, garlic, lemongrass puree, red chilli, coriander leaves, ground cumin, ground nutmeg, salt and sugar in an electric blender until the components turn into a paste. 

-Mix the fish sauce, oyster sauce, honey, coconut milk, the marinating paste and the lamb rack into a medium mixing bowl. Combine well and marinate it for at least 3 hours or better overnight.

-Mix the Tempura batter according to the instructions on the package. Add dried mixed herbs, salt, lime zest and paprika.

-Shallow fry the cutlets for approx 2 minutes on each side. Rest for 5 minutes.

– Heat the oil to 170 Celsius. Batter the cutlets then fry for approx 1-2 minutes as I like my lambs medium to well done.

-Enjoy these crispy lamb cutlets with a leafy salad and perhaps steamed Thai Jasmine Rice

Tip:

-Don’t like it fried? You can just put the marinated lamb under the grill or it is also great on a BBQ.

-You could also pan-fry the cutlets if you do not have a griddle pan.

-The cooking time will always depend on the thickness of the chop and your personal preference.

-You can prepare the lamb for a shallow fry process. Then batter and fry closer to the time of serving. Happy cooking!