Name: Hoisin lamb cutlets with shredded cabbage salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 1/3 cup hoisin sauce; 1 1/2 tablespoon soy sauce; 1 tablespoon finely grated ginger; 2 garlic cloves, minced; 2 teaspoon vegetable or peanut oil; 4 spring onions, chopped; 12 lamb cutlets, trimmed of fat; 1 1/2 tablespoon lime juice; 3 teaspoon palm sugar; 1 1/2 tablespoon fish sauce; few drops sesame oil; 1 long red chilli, chopped finely; 1/2 chinese cabbage (wombok), shredded; 3 baby pak choy, shredded; 1 bunch fresh mint leaves

Hoisin lamb cutlets with shredded cabbage salad

Tender, marinated lamb cutlets are served alongside a crunchy cabbage and herb salad

HOISIN LAMB CUTLETS WITH SHREDDED CABBACE SALAD

Serves 4

Prep

15M

Cook

Marinate

Total

20M

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Ingredients

1/3 cup hoisin sauce

1 1/2 tablespoon soy sauce

1 tablespoon finely grated ginger

2 garlic cloves, minced

2 teaspoon vegetable or peanut oil

4 spring onions, chopped

12 lamb cutlets, trimmed of fat

1 1/2 tablespoon lime juice

3 teaspoon palm sugar

1 1/2 tablespoon fish sauce

few drops sesame oil

1 long red chilli, chopped finely

1/2 chinese cabbage (wombok), shredded

3 baby pak choy, shredded

1 bunch fresh mint leaves

Method

1.Preheat barbecue or chargrill pan over medium-high heat.

2.In a mixing bowl, stir hoisin, soy, ginger, garlic, oil and half of spring onions to combine. Add cutlets and stir to coat. Set aside for at least 10 minutes to marinate preferably 1 hr or more. If you’re short on time, simply reserve 2 tbsp of marinade to brush over cutlets once cooked to enhance hoisin flavour.

3.To make salad: stir lime juice and palm sugar until it dissolves. Add fish sauce, sesame oil and chilli and stir. Add cabbage, pak choy and mint. Toss well to coat in dressing.

4.Cook cutlets on barbecue or char-grill 2-3 minutes on each side. Remove from heat and rest for 2 minutes.

5.Serve with salad.

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Ingredients

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