Tamari And Chilli Glazed Lamb With Shredded Vegetable Pickle

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During the summer months these tasty lamb cutlets can be cooked on a barbecue. If you don’t like things too hot, reduce the quantity of chilli paste by half or use a mild paste instead.

Tamari And Chilli Glazed Lamb With Shredded Vegetable Pickle
Serves 4
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Prep Time
24 hr 50 min
Cook Time
5 min
Total Time
24 hr 55 min
Prep Time
24 hr 50 min
Cook Time
5 min
Total Time
24 hr 55 min
Ingredients
  1. 4tbsp Kikkoman Tamari Gluten Free Soy Sauce
  2. 2tbsp rice vinegar
  3. 1tsp hot chilli paste (or to taste)
  4. 2tbsp mirin
  5. 1tsp sesame oil
  6. 1tsp finely chopped fresh rosemary leaves or 1/2tsp dried
  7. 12 lamb cutlets
Pickle
  1. 1 large courgette, trimmed and grated
  2. 1tsp salt
  3. 7.5cm (3in) piece of white radish, grated
  4. 1 large carrot, peeled and grated
  5. 1tsp Kikkoman Tamari Gluten Free Soy Sauce
  6. 1tsp sesame oil
  7. 2tsp sesame seeds
  8. Rosemary sprigs, to garnish
Instructions
  1. Mix together the soy sauce, rice vinegar, hot chilli paste, mirin, sesame oil and rosemary. Lay the lamb cutlets in a single layer in a large shallow dish and pour the soy sauce mixture over them. Cover the dish with cling film and leave in the fridge overnight to marinade.
  2. To make the pickle, place the grated courgette in a colander set over a plate to catch drips, sprinkle with the salt and leave for 30 minutes. Drain, rinse well and pat the courgette dry with kitchen paper. Mix with the grated radish and carrot and drizzle with the soy sauce and sesame oil.
  3. Lift the lamb cutlets from the dish and grill for 5-8 minutes or until cooked to your liking, turning once and basting with any marinade left in the dish.
  4. Serve the lamb with the courgette pickle with the sesame seeds sprinkled over. Garnish with fresh rosemary sprigs.
Notes
  1. Cook’s tips
  2. When buying sesame oil, look for plain sesame oil rather than toasted as the latter is very strong. If only toasted is available, reduce the quantity to a few drops. If you don’t have mirin (a sweet Japanese rice wine), substitute 1tsp sugar instead.
Erisea Magazine http://erisea-mag.com/

About Author

Founder of Eclectic Enchantments blog, Erika has also been a beauty writer, fashion writer and Beauty & Accessories Editor for a large online magazine before starting Erisea. Erika lives with her dog, Hendrix and beautiful baby girl. She suffers with Fibromyalgia and CFS, among other illnesses which leaves her housebound much of the time. Her passion is writing.

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