- serves 4 people
- preparation 10 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 2 tbsp oyster sauce
- 2 tbsp fish sauce
- 1 tbsp honey
- 1 lemongrass stalk, white part only, chopped
- 6 spring onions, white parts only, bruised
- 1 garlic clove, crushed
- 60 ml (¼ cup) olive oil
- 1 kg salt marsh lamb cutlets
- 1 tbsp spring onion oil
- 1 red birdseye chilli, sliced
Herb salad
- handful of rocket
- small hanful mint leaves
- small handful coriander leaves
- extra virgin olive oil
- pinch of salt and pepper
Marinating time 2 hours
Instructions
In a mixing bowl, combine oyster sauce, fish sauce, honey, lemongrass, spring onion, garlic and olive oil. Mix well. Add lamb cutlet and stir to coat in marinade. Cover and refrigerate for at least 2 hours or overnight.
Preheat a barbecue grill plate. Remove cutlets from marinade and cook for 2-3 minutes each side for medium-rare. Place on a serving platter and top with spring onion oil and chilli.
Combine herb salad ingredients in a large bowl. Serve lamb with salad.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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