THAI STYLE LAMB CUTLETS - Thai Food Made Easy
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THAI STYLE LAMB CUTLETS

THAI STYLE LAMB CUTLETS

Thai Style Lamb Cutlets

Serve:1

Ingredients for marinating:

200 gram                          Lamb Rack -trimmed to 3 small cutlets

50 gram                             Red onion-peeled and chunky chopped

10 gram                              Red chilli

10 gram                              Coriander

2 clove                                Garlic

2 tablespoon                      Coconut milk

1/2 teaspoon                      Lemongrass Puree

1/2 teaspoon                      Fish sauce

1/2 teaspoon                      Oyster sauce

1/2 teaspoon                       Honey

1/2 teaspoon                       Salt

1/4 teaspoon                       Sugar

1/8 teaspoon                       Ground cumin

1/8 teaspoon                       Ground nutmeg

Ingredients for the rest:

250 ml                                   Frying oil

80 gram                                Tempura Batter

1/4 teaspoon                        Dry mixed herbs

1/4 teaspoon                        Salt

1/8 teaspoon                        Paprika powder

1/8 teaspoon                        Lime zest

Method

-Put the red onion, garlic, lemongrass puree, red chilli, coriander leaves, ground cumin, ground nutmeg, salt and sugar in an electric blender until the components turn into a paste. 

-Mix fish sauce, oyster sauce, honey, coconut milk the marinating paste and lamb rack into a medium mixing bowl. Combine well and marinate it for at least 3 hours or better overnight.

-Mix Tempura batter according to instruction on the package. Add dried mix herbs, salt, lime zest and paprika.

-Shallow fry the cutlets for approx 2 minutes on each side. Rest for 5 minutes.

– Heat the oil to 170 Celsius. Batter the cutlets then fry for approx 1-2 minutes as I like my lambs medium to well done.

-Enjoy these crispy lamb cutlets with a leafy salad and perhaps steamed Thai Jasmine Rice

Tip:

-Don’t like it fry? You can just put the marinated lamb under the grill or it is also great on BBQ.

-You could also pan-fry the cutlets if you do not have a griddle pan.

-The cooking time will always depend on the thickness of the chop and personal preference.

-You can prepare the lamb up to shallow fry process. Then batter and fry closer to the time of serving. Happy cooking.🙋🏽