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2 tsp cumin seeds
2 tbsp light soy sauce
1 tbsp Chinese Shaoxing wine
1 tbsp hoisin sauce
1 tsp dark soy sauce
12 lamb cutlets or lamb chops
1 tsp chilli flakes
1 tsp sea salt flakes
1 tsp sesame oil
Thinly sliced spring onion (scallion) and coriander (cilantro), to serve
Toast the cumin seeds in a small frying pan until aromatic. Transfer to a mortar and pound with a pestle until lightly crushed. Transfer half of the cumin to a glass or ceramic dish. Add the soy sauce, Shaoxing wine and hoisin. Stir to combine. Add the lamb and turn to coat. Cover and place in the fridge for at least 10 minutes and up to 2 hours to marinate.
Add the salt and chilli flakes to the remaining crushed cumin seeds and mix to combine. Set aside for later.
Preheat a large frying pan, chargrill or barbecue plate on high. Remove the lamb from the marinade and cook for a minute each side or until a lovely crust forms. Baste with any excess marinade. Then turn the heat to low and cook, turning often, for another 3-4 minutes (for medium) or until cooked to your liking. Transfer to a plate and sprinkle generously with the cumin salt mixture. Rest for 2-3 minutes. Then place the cutlets onto a serving plate. Drizzle with sesame oil and sprinkle with the spring onion and coriander.
Genius!
Love all your recipes Marion! Kids are huge fans of every one of your recipes!!
LAMB CHOPS
Beautiful flavours from a “genius”