Japanese-style caramelised lamb cutlets
This is the perfect way to feast on deliciously tender, juicy lamb cutlets with sensational Japanese flavours like mirin, soy and sake
- Serves: 4
- Cooking time: 10 mins
- Course: Main
- Cuisine: Japanese
- 12 to 16 lamb cutlets (depending on size)
- 8 tablespoons of soy sauce
- 4 tablespoons of mirin
- 3 tablespoons of sake (or white vermouth)
- 2 teaspoons sugar
- A small piece of grated ginger
- 2 tablespoons of honey
- 1 tablespoon of chopped chives
Blend the soy sauce, mirin, sake, sugar and ginger in a large dish. Add the lamb cutlets, mix well, cover and leave to stand for 30 minutes at room temperature.
Preheat the grill. Drain the lamb cutlets (keep the marinade) and place them on a baking tray. Brush with honey and allow to caramelise under the grill for 10 minutes, turning them halfway through and basting them with the juice.
Pour the marinade into a small saucepan and bring to the boil. Simmer for a minute or two. Pour into a small bowl and add the chives. Use as a side sauce for your lamb cutlets.
Serve with udon noodles fried in a wok with a little toasted sesame oil, soy, carrot sticks and fresh spring onions.
Tip: you can sprinkle the cutlets with toasted sesame seeds just before serving.