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Lamb Cutlets in Pandan Leaves

  • Cooking Time15 mins
  • Serves2
  • DifficultyEasy
8 pandan leaves
Rack of lamb cut into cutlets or 8 lamb chops
6 tbsp grated ginger
12 grated garlic cloves
4 long red chillies, chopped
1 tbsp of shrimp paste
½ tsp of freshly ground white peppercorns
Large handful of mint leaves
Large handful of Vietnamese mint leaves

For the Dipping Sauce

3 tbsp of soy sauce
1-2 tbsp of sugar

If you have rack of lamb – cut into cutlets or buy as cutlets.

1. In a mortar add the ginger, garlic, and lots of red chilies and grind/pound.

2. Then mix the shrimp paste and ground peppercorns into a paste in a pestle and mortar or blend in small blender.

3. Add the mint and Vietnamese mint to the garlic, ginger paste.

4. Reserve a third of the mixture for the dipping sauce.

5. Rub the remaining paste on the lamb – coat well.

6. Wrap the pandan leaves around each cutlet and secure with a cocktail stick. Leave to marinade in the fridge for a couple of hours. The longer the better (overnight preferably).

7. Make sure the meat is room temperature before cooking. Then grill in a griddle pan or barbecue for approximately 12-15 mins until the lamb is cooked to your liking.

8. For the dipping sauce, add soy sauce, sugar, vinegar to the remaining marinade and stir well.

Lamb Cutlets in Pandan Leaves

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