Vietnamese Spiced Lamb Cutlet recipe courtesy of Rumble Head Chef, Benjamin Tan.
New Sydney South-East Asian inspired restaurant Rumble, packs sweet, salty, sour and spicy flavours into a seriously powerful punch, taking you on a journey from Ho Chi Minh City to Bangkok. Create a little bit of this magic at home with Head Chef Benjamin Tan’s Spiced Lamb Cutlet recipe.
Ingredients (serves 4)
4 high-quality lamb cutlets
Pickled shallots, to serve
Fresh coriander, to serve
Vietnamese Spiced Marinade
1 tbsp fresh lemongrass, chopped finely
1 tsp shallots, chopped finely
½ tsp garlic, minced finely
¼ tsp chicken stock powder
1 tbsp condensed milk
½ tsp white sugar
1 tbsp fish sauce
1 tsp oyster sauce
1 tsp chilli sauce
½ tsp dark soy sauce
Juice squeezed from ½ an orange
Nuoc Cham Dipping Sauce
1 tsp garlic, minced finely
½ tsp coriander root, chopped finely
½ tsp red chilli, chopped finely
1 tsp lime juice
1 tsp fish sauce
1 ½ tsp white sugar
- To make your marinade, mix all ingredients together and rub evenly onto the lamb cutlets. Leave the lamb cutlets in a bowl or ziplock bag in the fridge for 4 hours or more.
- To prepare the dipping sauce, blend all ingredients together in a bowl. Keep the sauce refrigerated until serving.
- To grill the lamb, heat up a large pan over medium heat. Place lamb cutlets in the pan and allow to cook until a golden brown crust forms (about 4 mins). Flip the cutlets and allow the other side to cook through (about 4 additional mins). If you prefer your lamb well-done, you can also bake the cutlets in the oven for an additional 4 mins.
- To serve, plate the lamb cutlets alongside a small bowl of the nuoc cham dipping sauce. Garnish with pickled shallots and sprigs of fresh coriander.