Juicy & tender Lamb Cutlets twice marinated for maximum flavour. Simple cooking – big flavours!
Few tips in advance:
Do not watch the quantities. There is a reason I have not listed quantities next to the marinade ingredients. This recipe is a guide and of course you need enough to properly soak the Cutlets but please taste test as you go and adjust according to your preference.
Give yourself plenty of time to marinade – through the night is best if possible, but minimum 4 hours on each will suffice.
- As many lamb cutlets as you can eat!
FOR THE MARINADE
- Lemon Juice
- Double cream
- Chilli Powder
- Garlic and Ginger paste
- Tamarind Paste
- SK Medley of Indian spices
FOR THE SECOND MARINADE
- Tomato Puree
- Vegetable Oil
- Garam Masala
- Roasted Spice Kitchen Spices (Cloves, Cumin Seeds and Black Peppercorns)
FOR THE MINT AND BLACK GARLIC CHUTNEY
- 1 bunch fresh Coriander (stems and leaves)
- 1 bunch fresh mint
- 2 black garlic cloves
- ½ inch ginger peeled
- 1-2 fresh chillies (depending on heat preference)
- 1 TBSP lime juice
- ½ tsp salt
- 1 tsp sugar or honey
- ½ cup water (adjust if needed)
FOR THE CORINADER OIL
- 50g Coriander
- 100ml neutral oil
- Make the Chutney: add all ingredients into a blender and use the smoothie setting to blend, add water gradually until achieved desired consistency. Do not over blend as I made this mistake and it turned bitter! Adjust seasoning to taste. Place in a jar in the fridge and set aside.
- Make the Coriander Oil: Blitz together the coriander and the oil in a blender until smooth consistency. Pour into a pain, over a low heat, slowly heat the mixture until it begins to boil. Turn heat off and drain the mixture through a muslin cloth or Chinois into a pot to achieve smooth oil. Store ready for use later.
- Take the Cutlets out the fridge and prep all ingredients for the 1st marinade into a large container or bowl. Dredge the Cutlets to ensure they are all covered and leave in the fridge for a minimum of 4 hours.
- Prep the second marinade in a large bowl / container. Remove Cutlets from the 1st marinade and dredge instantly into marinade no.2 ensuring they are fully covered, place back in the fridge for a minimum of 4 hours.
- To cook the Cutlets, I firstly removed all of them from marinade no.2 and set on a tray / plate. Get a pan smoking hot and add only a touch of Vegetable oil. Very lightly sear each cutlet in each side for no longer than 30 seconds on each side before adding to a baking tray lined with baking paper.
- Once all seared – add the cutlets into a pre-heated oven on 200 deg cels until they are cooked to your preference. They should not take any longer than 15 minutes (depending on size)
- Remove the cutlets from the oven, plate up however you wish, add your chutney and your coriander oil to enhance the flavourings and a final sprinkle on top of your favourite Spice Kitchen spices and voila! Enjoy!
Recipe by Arron @ MoreGrub. So many great recipes, definitely worth a follow!