Herb Marinated Lamb Cutlets
Recipe by Justine Schofield
4 people 
Ingredients
- 2 cloves garlic, chopped
- Lemongrass stem, finely sliced
- 1 tbsp finely chopped ginger
- ¼ cup coriander leaves
- ⅓ cup mint leaves
- 1 tbsp lemon juice
- ⅓ cup Alce Nero Olive Oil
- 12 large lamb cutlets
- 1 tbsp AYAM Teriyaki Sauce
- ½ tsp AYAM Sesame Oil
Method
Blending:
- Combine all the ingredients, except the lamb, in a food processor or mortar.
- Pound until smooth. Then transfer the mixture to a large bowl.
- Add the lamb cutlets and brush to coat. Put the lamb in the fridge for at least 30 minutes.
- This will assist in the mixture sticking on the meat.
Frying:
- Heat a frying pan or barbecue plate to medium high.
- Add the lamb cutlets and cook around 3 minutes on each side, until cooked to your liking.
Presentation:
- These delicious lamb cutlets are just perfect served with vegetables or salad.
