Glazed Lamb Cutlets With Green Bean And Cherry Tomato Salad
I know that it has been a long time since I have posted a new recipe. So to make up for this, I saved created a special meal! Today I will be making some sweet-chilli glazed lamb cutlets with a refreshing side dish of green bean and cherry tomato salad.
[SERVES 4]
Ingredients:
For the lamb marinade:
2 tsp sweet chilli sauce
1 1/2 tsp fish sauce
1/4 cup light soy sauce
1/2 Tbs white sugar
1/2 Tbs fresh ginger, grated
2 garlic cloves, finely chopped
8 lamb cutlets
For the salad:
140 g green beans, ends trimmed
100 g cherry tomatoes, halved
1/2 tsp salt
1/2 tsp lemon zest, grated
1/2 tsp pepper
1 Tbs freshly squeezed lemon juice
2 1/2 Tbs olive oil
1 Tbs shallot, finely chopped
For the mashed potato:
4 Medium potatoes, peeled
1 Tbs butter
1/8 Cups Milk
Salt and pepper for taste
Prepare the marinade mixture by combining the sauces, sugar, ginger and garlic in a bowl. Arrange the lamb cutlets in a dish/container and drizzle the marinade mixture on top. Ensure that the marinade is covering the lamb completely. Refrigerate, coverd for 3-4 hours.
Meanwhile, prepare the salad dressing by adding the lemon juice, lemon zest, salt, pepper and the chopped shallot into a bowl. Whisk constantly whilst slowly drizzling the oil until well combined. Set the salad dressing aside.
Bring a pot of heavily salted water to a boil. At the same time, prepare a pot with icy water. Add the green beans to the boiling water and cook them for 4 minutes, until they are almost tender (but still quite crisp). Once cooked, Drain and transfer them to the icy water. When the beans are chilled, drain them again, and pat them dry with paper towels.
Toss the green beans, tomatoes and prepared salad dressing in a large bowl. Set aside in the refrigerator.
After allowing the lamb to marinate in the sauce for 3 hours, drain and reserve the excess marinade. Place the cutlets on a grilling tray in the oven at 200°C for 30 minutes, brushing them occasionally with the reserved marinade.
Whilst waiting for the lamb to cook, boil the potatoes in a large pot with water under medium-high heat (you may want to quarter the potatoes to allow them to cook faster). Once the potatoes are soft so that a knife can slit through easily, drain all the water from the pot. Adjust to a low heat and add the butter and seasoning. Mash the potato using a fork until the texture is smooth.
Remove the lamb cutlet from the oven and brush one side of it with some of the marinade. Heat a buttered grill pan over high heat. Using tongs, place the lamb cutlet - marinade side down - on the pan. Brush the other side of the cutlet with the marinade. Let it sit for 2 minutes, then flip. Remove from pan and set them aside.
Plate the dish by adjusting a scoop of the mashed potato in the middle, followed by two lamb cutlets layered above it. Surround the plate with the green bean and cherry tomato salad.
Enjoy!
