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Try these Korean-style lamb cutlets, then check out our plum lamb cutlets, grilled lamb cutlets, lamb ribs and more lamb recipes.

  • 2 tbsp sake
  • 2 tbsp (Kikkoman is good) soy sauce
  • 2 tbsp mirin
  • 100g (orientalmart.co.uk has Korean pastes) gochujang/kochujang paste (Korean red pepper paste)
  • ½ tsp mild chilli powder
  • 3 cloves garlic
    crushed (enough to make 1 tbsp)
  • finely grated to make 1 tbsp ginger
  • 5 drops sesame oil
  • 16 lamb cutlets
    bones trimmed and cleaned and fat trimmed off
  • 90g (orientalmart.co.uk) goma paste (ground sesame paste)
  • 30g sesame seeds
    toasted
  • 1 tbsp caster sugar
  • ½ tsp (grate and squeeze 25g ginger) ginger juice
  • 120ml plus extra dashi stock
  • 1¼ tbsp rice vinegar
  • 1¼ tbsp sesame oil
  • ½ tbsp (Kikkoman is good) light soy sauce
  • ½ cucumber
    cut into thin batons

Nutrition: per serving

  • kcal678
  • fat54.9g
  • saturates16.9g
  • carbs18.1g
  • fibre3.4g
  • protein26.5g
  • salt3.04g

Method

  • step 1

    Whisk the sake, soy sauce and mirin into the gochujang paste until smooth. Add the chilli powder, garlic, ginger and sesame oil. Marinate the cutlets for 12 hours.

  • step 2

    To make the sesame cucumber, whisk all the ingredients except the cucumber until you have a smooth paste. Adjust the consistency with extra dashi until it is like single cream.

  • step 3

    Coat the cucumber batons with 6 tbsp sesame dressing, toss to coat evenly. (Keep remaining mix in fridge for up to 2 weeks.)

  • step 4

    Wipe the marinade off the bones, then grill the cutlets on a chargrill or barbecue over a high heat for a minute on each side or until nicely browned but still pink inside.

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