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
Method
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.
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
Method
Love Vietnamese and want more? Click here for a delicious Vietnamese Beef Pho recipe.
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