Lamb Lollipops Serves 2
7-8 lamb cutlets
2-3 garlic cloves, minced
1 inch ginger piece, minced
1-2 tbsp miso paste
1/2 tsp chilli flakes
1 tbsp sesame oil (optional)
Balsamic glaze (to finish dish)
salt to taste
NOTE :This recipe is for lamb cutlets, not to be confused with lamb chops. If using the latter, you will need to roast or grill them in your oven as per the instructions on the packet.
Sweet Potato Mash
2-3 sweet potatoes, peeled and cut into quarters
1 – 2 tsp honey
1 tablespoon brown sugar
½ – 1 teaspoon cumin
Knob of butter, cut up in cubes
Salt and freshly ground pepper to taste
Asparagus
asparagus tips
Salt and freshly ground pepper to taste
Drizzle of garlic oil (optional)
Method
To Make The Lamb Cutlets
In a large bowl, add the lamb cutlets and coat with the minced garlic and ginger, chilli flakes, miso paste and sesame oil. As the miso paste is quite thick you will need to rub the paste into the cutlets to ensure they are fully coated. If you find this difficult, you can stir a little warm water with the miso paste to loosen it up. NB I find miso paste to be quite salty and do not add any additional salt into this marinade. You can always sprinkle extra salt upon serving the dish.
Cover the bowl with cling film and leave to marinate in the fridge for at least two hours. You will need to remove the bowl from the fridge 30 minutes before you intend to cook the lamb cutlets.
Place a large griddle or frying pan over high heat and add plenty of oil to the pan. When the oil is hot enough, reduce the heat to medium and place the cutlets on to the pan. Cook for 3-5 minutes on both sides, or longer depending on the thickness of the cutlets and / or how well done you you’re your meat
To Make The Sweet Potato Mash and Asparagus
You can prepare the sweet potato mash while the lamb is marinating and reheat, or 30 minutes before you intend to serve your dish. All you will need to do is fill a large saucepan with boiling water, add the salt and sweet potatoes and place over a medium heat. Boil for 20 minutes, or until the potatoes have softened.
Once the sweet potatoes are ready, drain the water and place in a large bowl. Using a masher or large spoon, mash the potatoes.
Add butter, honey, chilli flakes, cumin powder, salt and pepper. Mix well and serve.
While your cutlets are cooking, steam the asparagus for 5 minutes or until tender. Season with salt and pepper, and a drizzle of honey.
***********PLATE ON A WARM PLATE and drizzle Lamb with balsamic glaze.