Can’t have a barbie with no lamb now can we?? marinade:
50 spring lamb cutlets
sprinkle of sesame oil
4-5 heaped tablespoons of honey
2 bottles (510g) of Lee Kum Kee oyster sauce
1 and a 1/2 bottles (750ml) of red wine..any sort.
(shouldn’t be too runny or too thick..vary as required)
marinate the lamb over night and BBQ it the next day. Lamb is a bit like beef so sear the meat and cook quickly.
Slow cooking will dry up the meat. It is nice medium rare.
Lamb cutlets are more juicier and tender than the other cuts of lamb. One of the best cuts. The smell/taste is not as strong either, very mild.
I love lamb. Anyone that says they hate it haven’t tasted these. Have been converting people over to be lamb lovers. One guy reckoned I put a spell on my lamb. Once eaten they fall in love with me 😂
better to fall in love with the lamb, not the cook 😂
NB. Left overs are great in rice paper rolls with Hoi Sin dipping sauce.