hunan lamb cutlets
Recipes
Lamb
Hunan Lamb Cutlets
Shaoxing wine can be found at any Asian grocery store. It can be substituted with dry cooking sherry if necessary.
Ingredients
- 12 lamb cutlets, trimmed
- 1 tsp ground cumin
- 2 garlic cloves, finely diced
- ½ tsp chilli flakes
- ¼ cup hoisin sauce
- 2 tbsp soy sauce
- 2 tbsp shaoxing wine
- 1 tbsp olive oil
- 1 large head broccoli
- ½ head green cabbage
- ½ head cauliflower
- 2 tbsp olive oil
- steamed rice
- thinly sliced spring onion
- chilli flakes & toasted sesame seeds
Directions
- In a large dish, whisk together the cumin, garlic, chilli, hoisin sauce, soy sauce, vinegar, and 1 Tbsp olive oil. Add lamb cutlets and turn to coat. Set aside to marinate for 10 min.
- Cut broccoli and cauliflower into florets, slice cabbage into bite-size pieces.
- Drizzle 2 Tbsp oil into a wok or large skillet over medium-high heat. Add broccoli, cabbage, and cauliflower, and stir fry for 5 min, until vegetables are tender-crisp and starting to char. Drain marinade off of cutlets into the wok, add ¼ cup water, and cook for a further minute or two, until sauce is heated through and starting to thicken.
- Heat a heavy-based pan or bbq to medium. Cook lamb cutlets for 2 - 3 min per side, or until cooked to your liking.
- Serve cutlets with steamed rice, stir fried veggies, spring onion, chilli flakes and sesame seeds.
