Gochujang Lamb Cutlets With Green Bean and Sesame Salad

Name: Gochujang Lamb Cutlets With Green Bean and Sesame Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 400g Green Beans, trimmed; 1 Red Chilli, thinly sliced into rings on the diagonal; 2 tbsp Crispy Fried Onions; 1 Banana Shallot, thinly sliced into rings; 1 Lime, juiced; 2 Garlic Cloves, crushed; 2 tbsp Soy Sauce; 10g Mint Leaves, roughly chopped; 8 Lamb Cutlets; 2 tbsp Olive Oil; 1 tbsp Honey; 20g Sesame Seeds, toasted; 3 tbsp Gochujang; 3 tbsp Rice Vinegar

Lamb

Dairy Free

15m prep time

40m total time

Easy level

14 ingredients

Gochujang Lamb Cutlets With Green Bean and Sesame Salad recipe by Cherrypick

Cook these lamb cutlets with a spicy BBQ gochujang glaze on the barbecue or indoors using a frying or griddle pan. Serve with a summery, toasted bean salad on the side and a fresh yet slightly fiery alternative to basic lamb chops.

Method

Based on 4 servings, adjust as needed.

Step 1

Combine the glaze ingredients in a pan and simmer over a medium heat for 5 mins. Set aside to cool. The glaze will keep chilled for up to two weeks.

Step 2

Slash the fat along the back of the lamb cutlets in five places using a sharp knife or pair of kitchen scissors. Coat the cutlets in some of the cooled glaze (reserving the rest), then put on a plate and leave to marinate in the fridge for 1 hr. Meanwhile, heat the barbecue to low. After 1 hr, put the cutlets in a warm (not too hot) spot on the barbecue, fat-side down. These need to cook slowly over a gentle heat so they don’t burn and so the fat can render.

Step 3

Once the fat has rendered slightly, brush the cutlets with more glaze. Turn up the heat of the barbecue or move the cutlets to a hotter part, laying them directly over the heat. Cook for about 1 min on each side until browned. Continue to cook, brushing the cutlets with more glaze, for 2 mins on each side, shuffling them around as you go so they don’t catch. When ready, the cutlets should be pink and the glaze sticky. Leave to rest.

Step 4

For the bean salad, mix the green beans with the olive oil, and season well. If the grill of your barbecue has large gaps, put a sheet of foil on top before tipping in the beans (otherwise, they can be cooked directly on the grill). Cook for 2-3 mins until lightly coloured, then remove to a bowl. Add the remaining ingredients, except the lime juice and mint, stirring until cooled slightly, then add the lime juice and mint, and season to taste. Serve the lamb cutlets with the bean salad on the side.

Ingredients
Based on 4 servings

400g Green Beans, trimmed 2 x Sainsbury's Fine Green Beans 200g
1 Red Chilli, thinly sliced into rings on the diagonal 1 x Sainsbury's Red Chillies 65g
2 tbsp Crispy Fried Onions 1 x Fudco Crispy Fried Onions 200g
1 Banana Shallot, thinly sliced into rings 1 x Sainsbury's Echalion Shallots 400g
1 Lime, juiced 1 x Sainsbury's Limes x1
2 Garlic Cloves, crushed 1 x Sainsbury's Large Garlic
2 tbsp Soy Sauce 1 x Amoy Soy Sauce, Light 150ml
10g Mint Leaves, roughly chopped 1 x Sainsbury's Fresh Packed Mint 30g
8 Lamb Cutlets 2 x Sainsbury's British or New Zealand Lamb Chops 340g
2 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
1 tbsp Honey 1 x Sainsbury's Runny Honey 340g
20g Sesame Seeds, toasted 1 x Sainsbury's Sesame Seeds 100g
3 tbsp Gochujang 1 x Sun Hee Gochujang Sun Dried Red Chilli Paste 170g
3 tbsp Rice Vinegar 1 x Yutaka Japanese Rice Vinegar 150ml