Quick & Easy

Mongolian lamb cutlets

These marinated Mongolian lamb cutlets are beautifully succulent and full of flavour. Serve them with a fresh green salad or grilled vegetables for an easy mid-week meal.



1.Combine 1 tablespoon white sugar, 1/3 cup japanese soy sauce, 1/3 cup dry sherry and 1 tablespoon sesame oil in large bowl.
2.Add 12 french-trimmed lamb cutlets, turn to coat in marinade. Cover; refrigerate 3 hours or overnight.
3.Cut green stem from 3 green onions (scallions) into four even lengths; slice each piece lengthways into thin strips. Place strips in small bowl of iced water; refrigerate about 20 minutes or until curled.
4.Drain lamb over medium saucepan; bring marinade to the boil. Reduce heat; simmer, uncovered, until marinade is reduced by half.
5.Meanwhile, cook lamb on heated oiled barbecue (or grill or grill plate) until cooked as desired. Serve lamb brushed with marinade and sprinkled with onion curls.

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