Asian Spiced Lamb

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 Chili 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 Chili, Chopped Finely
1 Tsp Lime Juice
1 Tsp Fish Sauce
1 ½ Tsp White Sugar

Directions

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 Basmati Rice and sprigs of fresh coriander

New Sydney South-East Asian inspired restaurant Rumble, packs sweet, salty, sour and spicy flavors 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.