Korean lamb chops with spicy sesame- cucumber salad
Serves 6 12 lamb cutlets, trimmed
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
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.