Lamb cutlets with a salsa verde get a Vietnamese twist from Luke Nguyen and if you're looking for a sensational Sunday barbecue idea then let these cutlets be it.
- 6 lamb cutlets
- Olive oil, for pan-frying
- Baby shiso, for garnish
- 4 tbsp Vietnamese miso (also known as preserved bean curd)
- 1 tbsp fish sauce
- 2 tsp honey
Asian salsa verde
- 1 cm piece ginger, sliced
- 1 garlic clove, sliced
- small handful coriander, chopped
- small handful Vietnamese mint, chopped
- small handful mint, chopped
- 1 birds eye chilli
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 60 ml (¼ cup) soy sauce
- salt and freshly ground black pepper, to taste
Pea and Vietnamese mint puree
- 300 g shelled fresh green peas
- 5 Vietnamese mint leaves
- 1 garlic clove, crushed
- 1 red Asian shallot, sliced
- 20 g butter
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.
For the marinade, place the miso and fish sauce in a large bowl and use a fork to combine well. Stir in the honey. Add the lamb cutlets, toss to coat well, then cover and stand for 30 minutes.
Meanwhile, for the salsa verde, in a mortar and pestle, pound together the ginger, garlic, herbs and chilli until a paste forms. Stir in the remaining ingredients and set aside.
For the pea and mint puree, place the peas, mint, garlic and shallot in a saucepan of boiling salted water. Reduce
the heat to a simmer and cook for 5 minutes. Drain, reserving the liquid. Using a stick blender, purée the mixture with the butter and a dash of the reserved liquid to create a smooth paste. If you don’t have a stick blender use a food processor, or simply mash with a fork. If you want a very fine purée, push the mixture through a fine sieve before serving. Set aside.
Season the lamb cutlets on both sides. Heat a large frying pan over high heat. Add a drizzle of oil, then cook the lamb cutlets for 1 minute on each side or until cooked to your liking. Remove from the pan and set aside to rest for a few minutes.
Spoon the warm pea puree onto each plate, then top with the lamb and spoon over the salsa verde. Garnish with baby shiso and serve.