Looking for delicious recipes for grass fed lamb? Check out our tasty recipe for Asian Barbecue Lamb Cutlets
8 Australian lamb cutlets, trimmed
½ cup brown sugar
1 tablespoon tamarind paste
2 limes, juiced and zested
½ cup cilantro, roughly chopped
1 long red chili, deseeded and finely chopped
2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
½ teaspoon sea salt
1 small cucumber
1 large carrot, peeled
2 tablespoons flaked coconut, toasted
1 cup crispy fried noodles
1 tablespoon lime juice
1 tablespoon fish sauce
1 teaspoon chili oil or sesame oil
Preheat barbecue or griddle pan.
Combine the brown sugar, tamarind paste, lime juice and zest, cilantro, chili, oil, Worcestershire sauce and salt in a bowl or mortar and pestle and mix well.
Place lamb cutlets in a shallow non-metallic dish and rub combined mixture into the cutlets, coating well on both sides. Cover and refrigerate up to 4 hours.
Using a mandolin or vegetable peeler, slice the cucumber, carrot and zucchini into fine ribbons and place in iced water.
Cook the marinated lamb chops on the preheated barbecue or griddle pan 2 minutes on each side. Remove and allow to rest in a warm place.
Drain vegetable ribbons well and toss together in a bowl with the toasted coconut, noodles and dressing ingredients.
Arrange salad ingredients on individual serving plates and top with barbecued cutlets.
Garnish with a little chilli oil and serve.