Thai Style Lamb Cutlets
Ingredients for marinating:
200 gram Lamb Rack -trimmed to 3 small cutlets
50 gram Red onion-peeled and chunky 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:
250 ml 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
-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 fish sauce, oyster sauce, honey, coconut milk the marinating paste and lamb rack into a medium mixing bowl. Combine well and marinate it for at least 3 hours or better overnight.
-Mix Tempura batter according to instruction on the package. Add dried mix 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
-Don’t like it fry? You can just put the marinated lamb under the grill or it is also great on 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 personal preference.
-You can prepare the lamb up to shallow fry process. Then batter and fry closer to the time of serving. Happy cooking.??