Sunday, 16 March 2014
When I think about it, this is kind of a wacky dish.
These lamb cutlets are part of a meal, one that is a rather odd combination that strangely works. It's kind of an Asian fusion thing, paired with sauerkraut and spatzle-like egg noodles. A weirdness that is sort of Australian meets Thai meets German. It's not intentional - just a coming-together of ingredients when I want to use up a few things, and the nonchalantly cooperative part of my mind thinks, "That should do."
And it did well, for us. So here's the recipe, if you're feeling wacky enough...
6 lamb cutlets (each cutlet between 60 - 75g, or 2 - 2.5oz)
2 tablespoons apple cider
1/2 tablespoon olive oil
1 teaspoon fish sauce
1 teaspoon cornstarch
1/2 teaspoon dried chilli flakes
4 single kaffir lime leaves (or 2 twin leaves)
Mix all ingredients together, making sure the liquid thoroughly coats the lamb cutlets. You may leave them to marinate for a while, but it's not absolutely necessary if you're in a hurry.
Transfer lamb cutlets to a foil-lined baking tray, then pour the marinade over them.
Bake at an oven that has been preheated at 180ºC / 360ºF fan-forced (200ºC / 390ºF conventional) for 20 - 25 minutes, turning once mid-way.
Serve with salad, or try it with sauerkraut and egg pasta, like we did!