Lamb cutlets with satay sauce
Lamb cutlets with satay sauce

Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, lamb cutlets with satay sauce. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

satay sauce (see recipe, right) Whisk the turmeric, sugar, a teaspoon of sea salt and two tablespoons of the oil together in a shallow dish. Add the lamb cutlets and set aside in the fridge to. Turn to coat and set aside.

Lamb cutlets with satay sauce is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Lamb cutlets with satay sauce is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have lamb cutlets with satay sauce using 16 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Lamb cutlets with satay sauce:
  1. Prepare Marinade:
  2. Get 2 TSP turmeric
  3. Make ready 1/2 TSP caster sugar
  4. Prepare 1 TSP sea salt
  5. Prepare 3 tbsp light flavour oil
  6. Prepare 12 trimmed lamb cutlets
  7. Make ready For the sauce:
  8. Make ready 250 ml coconut cream
  9. Get 1 tbsp red curry paste
  10. Take 100 g coarsely chopped dry roasted peanuts
  11. Get 1 tbsp soft brown sugar
  12. Get 1 tbsp tamarind paste
  13. Make ready Garnish:
  14. Take leaves Small handfull basil
  15. Take Small handful coriander leaves
  16. Take Finely sliced red onion

Add the turmeric and fry until fragrant. Add the coconut milk, peanut butter, sugar, lime juice, fish sauce, soy sauce and the whole makrut leaf. This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each).

Steps to make Lamb cutlets with satay sauce:
  1. Whisk tumeric,sugar,seasalt, and 2 tbsp of the oil together in shallow dish, add the lamb cutlets and set aside in the fridge for 10 minutes
  2. Preheat a chat grill or a pan to medium high heat and drizzle with remaining oil. Grill the lamb cutlets for 3 min on each side or until crusty on the outside and pink in the middle
  3. Dress with the herbs and onion and serve with satay sauce
  4. For the sauce: heat half the coconut cream over medium-high heat in small saucepan for 6-7 min until the cream is spit and most water has evaporated,add the curry paste stirring for 1-2 min until fragrant and paste loses its rawness. Add remaining coconut cream,peanut, sugar, tamarind paste and cook 2 minuntil thoroughly combined but still saucy
  5. Enjoy 😋 ceplukan

Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce. For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. In the past, I've reserved lamb for special occasions — for Easter or the occasional Mediterranean-inspired meal.

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