Recipe Cuisine: Chinese
Theme: Soul Spicy
Hot and Sour Lamb
By: Deborah Dean
Ingredients
- 1.2 kg Frenched lamb cutlets (12–16 pieces)
- 150 g Lee Kum Kee Sweet and Sour Sauce
- 60 ml fish sauce
- 60 ml fresh lime juice
- 20 g grated palm sugar
- 15 g fresh ginger, finely grated
- 3 garlic cloves, minced
- 2 red bird’s eye chillies, finely sliced
- 10 ml sesame oil
- 15 ml olive oil
- 1/4 red cabbage, thinly sliced
- 1 small carrot julienned
- 2 spring onions, finely sliced
- 1/2 red onion, thinly sliced
- handful fresh coriander leaves
- 1 tbls fresh lime juice
Product used in recipe
- LEE KUM KEE - SWEET & SOUR SAUCE
Method
- In a bowl combine Sweet and Sour Sauce, fish sauce, lime juice, palm sugar, ginger, garlic, half the sliced chilli, and sesame oil. Whisk until smooth.
- Place lamb cutlets in a shallow tray. Pour over two-thirds of the marinade and coat thoroughly. Cover and refrigerate for 30 minutes. Reserve the remaining marinade for glazing. Remove lamb from the fridge 15 minutes before cooking.
- In a bowl add salad ingredients.Toss lime juice & remaining chilli through and set aside.
- Pour the reserved marinade into a small saucepan. Simmer gently for 4–5 minutes until slightly thickened and glossy.
- Preheat barbecue or chargrill pan to high. Lightly brush grill with olive oil. Cook lamb to your preferred doneness (rare/medium/well) Brush generously with the reduced glaze during the final minute to create caramelisation.Rest for 5 minutes.
- Arrange salad on plate with lamb resting on side. Brush with any remaining glaze.
