Lamb Cutlets with Lemongrass and Ginger
Recipe by Neil Perry
This recipe is from the MasterChef Live event held in Sydney in December 2010.
Ingredients
- 12 good quality lamb cutlets
- 2 cloves garlic, shopped
- 2 stems lemongrass, peeled , sliced into fine rounds
- 3cm piece fresh ginger, chopped
- 1 teaspoon sea salt
- 3 tablespoons chopped coriander leaves
- 3 tablespoons chopped mint
- 60ml extra virgin olive oil,
- plus extra
- Freshly ground pepper
- Lemon wedges, to serve
Method
- 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.
