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Lamb Cutlets with Lemongrass and Ginger

This recipe is from the MasterChef Live event held in Sydney in December 2010.

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Remove the cutlets from the refrigerator 1 hour before cooking. To make the marinade, put the garlic, lemongrass, ginger and sea salt in a mortar and pound into a rough paste with the pestle. Add the herbs and pound for a further minute, then stir in the extra virgin olive oil and mix together well.
Mix the cutlets with the marinade and leave for at least 1 hour to infuse. Preheat the barbecue and make sure the grill bars are clean. When hot, put the cutlets on the hottest part. Cook for about 2 minutes on each side for medium rare.
Put on a plate and cover with foil. Rest in a warm place for 10 minutes. To serve, place 3 cutlets on each of four plates. Mix a little oil with the juices on the resting plate and pour over the cutlets. Give a good grind of fresh pepper, place a lemon wedge on each plate and serve immediately.

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Food Safety Consultant May 2011

As an International Food Safety Consultant it drives me insane watching celebrity Chef's break every food safety rule in the book, but Neil Perry is an exception. He is not only an incredibly good Chef, but is also very aware of the importance of managing food safety risks in his restaurants. I have read his book 'The Food I Love' and it was great to see a section devoted to food safety. You get my vote Neil :D

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Neetu March 2011

i like hiis cooking sytle soo muchh.. he makes the food appear less complicated

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