Korean lamb chops with spicy sesame- cu­cum­ber salad

Gourmet (South Africa) - - EASY TO IMPRESS -

Serves 6 12 lamb cut­lets, trimmed

Mari­nade

2T soy sauce 2T cas­tor su­gar 2T mirin

3cm ginger, peeled 3 gar­lic cloves, peeled 2T fresh pineap­ple, chopped 1t chilli pow­der 1t sesame oil

Chilli sauce

2T chilli paste 1T rice-wine vine­gar 1T cas­tor su­gar

Spicy sesame cu­cum­bers

1 long cu­cum­ber, peeled and cut into rib­bons 1T toasted sesame seeds 1T rice-wine vine­gar 1t chilli flakes 1T sesame oil 1T cas­tor su­gar

1. Whizz the mari­nade in­gre­di­ents to­gether in a food pro­ces­sor. Pour over the chops and mar­i­nate overnight. 2. Mix the chilli sauce in­gre­di­ents to­gether and set aside. 3. Fire up your braai. 4. Wipe the ex­cess mari­nade off the lamb chops and brush lightly with a lit­tle oil to keep from stick­ing. Grill for 2 min­utes on each side then brush a small amount of chilli sauce on both sides.5. Whisk to­gether all the in­gre­di­ents, ex­cept the cu­cum­ber. Place the cu­cum­ber rib­bons in a bowl and driz­zle over the dress­ing. Toss to coat. Serve with the lamb and chilli sauce.

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