Ingredients
- Serves 4
- 1 kg lamb backstraps
- 20g flatleaf parsley
- 30g mint leaves
- 30g coriander
- 4 garlic cloves, peeled and sliced thinly
- 15g fresh ginger, peeled and sliced
- ½ tsp salt
- 50ml lemon juice
- 60ml soy sauce
- 120ml oil
- 3 Tbsp honey
- 2 Tbsp red wine vinegar
- 4 Tbsp water
MARINATED LAMB BACKSTRAPS WITH CORIANDER AND HONEY
Method
- Make sure the lamb backstraps are clean of any fat and sinew
- Place into a non-reactive container
- Place all the remaining ingredients into a blender and process until combined and pureed
- Pour over lamb and let marinate overnight for best results
- Preheat oven 200C
- Heat up a heavy cast iron pan, preferably a griddled pan if possible
- Remove meat from marinade and shake off excess
- Sear well on all sides, about 3 minutes in total and place on baking tray and cook for about 8 minutes in total, more if you want it more on the well-done side
- Meanwhile heat the marinade in a small pot and simmer for 5 minutes
- Put the cutlets on a serving plates and serve with plenty of sauce
Comments
Thanks to LECKIES BUTCHERY and JANEFIELD HYDROPONICS for providing the lamb backstraps and coriander used in the demonstration.
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