There’s something about lamb that just makes an occasion that extra bit special. Here, I’m taking lamb cutlets and pairing them with a punchy (and ridiculously easy) Thai panang curry sauce and tart pineapple and herb salad. Ideal for entertaining, it’s quick, simple and standout delicious: all the makings of a perfect get-together with loved ones.
In collaboration with Australian Lamb
WATCH THIS RECIPE
Thai-Style Panang Grilled Lamb Cutlets
PREP TIME
10 minutes
COOK TIME
20 minutes
SERVES
4-6
Ingredients
12 lamb cutlets or loin chops
2 tbsp fish sauce
1 tbsp vegetable oil, plus extra for grilling
400ml (14 fl oz) coconut milk
1½ tbsp finely shaved palm sugar
Cheat’s panang paste:
2 tbsp roasted peanuts
2 makrut lime leaves, destemmed
190g (6.5 oz) Marion’s Kitchen Thai Red Curry Paste
1 tsp shrimp paste (optional)
½ tsp ground cumin
1 tsp ground coriander
Herb & pineapple salad:
½ small pineapple, skin and core removed, cut into small chunks
1 long red chilli, finely sliced
1 cup fresh Asian herbs (e.g. coriander/cilantro, spring onion/scallions, Thai basil and/or mint)
Steps
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To make the panang paste, use a mortar and pestle to pound the roasted peanuts until finely crushed. Then add the makrut leaves and pound again until finely crushed. Stir through the curry paste, shrimp paste (if using), plus the ground cumin and ground coriander.
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To marinate the lamb, place the cutlets in a large bowl. Take 1 tablespoon of the panang paste and add it to the lamb cutlets along with ½ tablespoon of fish sauce. Mix until well combined and each lamb cutlet is coated in the paste. Set aside until you’re ready to grill (a few minutes is fine or you could also marinate overnight).
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To make the curry sauce, heat the vegetable oil in a saucepan over medium heat. Add the remaining panang paste and cook, stirring, for 2 minutes or until fragrant. Stir through the coconut milk, the remaining fish sauce and palm sugar. Cover and reduce the heat to low. Gently simmer for 2 minutes to allow the flavours to infuse. Remove from heat and set aside until ready to serve (gently reheat before serving).
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Heat a grill plate or charcoal barbecue until hot. Brush the grill plates with oil. Grill the lamb chops for 3-4 minutes each side (for medium) or until cooked to your liking (don’t forget to grill the fat cap, too). Transfer to a tray to rest.
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For the herb & pineapple salad, add all the ingredients to a large bowl and toss together until combined.
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Place the lamb chops on a serving platter, sprinkle over the herb & pineapple salad and serve with the panang sauce on the side.
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Notes:
– If you want to make your spring onion fancy, finely slice batons of the spring onion and soak in water in the fridge for 10 minutes. It will make them cute and curly!
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