Ali Irvine

Hoisin lamb cutlets with shredded cabbage salad

INGREDIENTS

1/3 cup hoisin sauce
1 1/2 tbsp soy sauce
1 tbsp finely grated ginger
2 garlic cloves, minced
2 tsp vegetable or peanut oil
4 spring onions, chopped
12 lamb cutlets, trimmed of fat
1 1/2 tbsp lime juice
3 tsp palm sugar
1 1/2 tbsp fish sauce
Few drops sesame oil
1 long red chilli, chopped finely
1/2 Chinese cabbage (wombok), shredded
3 baby pak choy, shredded
1 bunch fresh mint leaves

METHOD

Preheat barbecue or chargrill pan over medium-high heat.

Place hoisin, soy, ginger, garlic, oil and half of spring onions in mixing bowl and stir well to combine. Add cutlets and stir to coat. Set aside for at least 10 mins to marinate – preferably 1 hr or more. If you’re short on time, simply reserve 2 tbsp of marinade to brush over cutlets once cooked to enhance hoisin flavour.

To make the salad, stir lime juice and palm sugar together in clean bowl until sugar dissolves. Add fish sauce, sesame oil and chilli and stir. Add cabbage, pak choy and mint. Toss well to coat in dressing.

Cook cutlets on barbecue or chargrill for 2 to 3 mins on each side. Remove from heat and rest for 2 mins.

Serve lamb cutlets with salad.