Recipe: Tasty Lamb cutlets with satay sauce

Lamb cutlets with satay sauce. satay sauce (see recipe, right) Whisk the turmeric, sugar, a teaspoon of sea salt and two tablespoons of the oil together in a shallow dish. Add the lamb cutlets and set aside in the fridge to. Turn to coat and set aside.

Make a batch of the peanut sauce to save time when making the recipe again or try it on other types of meat. Recipe from Zoe's Ghana Kitchen by Zoe Adjonyoh (published by Mitchell Beazley, £. Return the lamb to the wok and stir in the sweet chilli sauce, peanut butter, coconut milk and sugar. You can have Lamb cutlets with satay sauce using 16 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Lamb cutlets with satay sauce

1. You need of Marinade:.
2. It's 2 TSP of turmeric.
3. Prepare 1/2 TSP of caster sugar.
4. You need 1 TSP of sea salt.
5. It's 3 tbsp of light flavour oil.
6. You need 12 of trimmed lamb cutlets.
7. You need of For the sauce:.
8. You need 250 ml of coconut cream.
9. Prepare 1 tbsp of red curry paste.
10. It's 100 g of coarsely chopped dry roasted peanuts.
11. You need 1 tbsp of soft brown sugar.
12. Prepare 1 tbsp of tamarind paste.
13. It's of Garnish:.
14. It's leaves of Small handfull basil.
15. Prepare of Small handful coriander leaves.
16. You need of Finely sliced red onion.

Remove from the heat and stir in the lemon juice, to taste. Light a grill or preheat a grill pan. Pat lamb dry and season with salt and pepper. In the past, I've reserved lamb for special occasions — for Easter or the occasional Mediterranean-inspired meal.

Lamb cutlets with satay sauce step by step

1. Whisk tumeric,sugar,seasalt, and 2 tbsp of the oil together in shallow dish, add the lamb cutlets and set aside in the fridge for 10 minutes.
2. Preheat a chat grill or a pan to medium high heat and drizzle with remaining oil. Grill the lamb cutlets for 3 min on each side or until crusty on the outside and pink in the middle.
3. Dress with the herbs and onion and serve with satay sauce.
4. For the sauce: heat half the coconut cream over medium-high heat in small saucepan for 6-7 min until the cream is spit and most water has evaporated,add the curry paste stirring for 1-2 min until fragrant and paste loses its rawness. Add remaining coconut cream,peanut, sugar, tamarind paste and cook 2 minuntil thoroughly combined but still saucy.
5. Enjoy 😋 ceplukan.

But maybe now, with grocery stores depleted of more popular proteins, we might all find ourselves serving lamb a little more often. Yes, make a leg of lamb for Easter, but also pick up some lamb chops or ground lamb the next time you make a run to the supermarket. For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Transfer to a platter and scatter with herbs and onion.