- 1tbsp oil
- 2 banana shallots, finely sliced
- 5 garlic cloves, crushed
- 4 red chillies, seeds removed, finely chopped
- 1tbsp black peppercorns, crushed
- 4tbsp dark soy sauce
- ½tbsp light brown sugar
- 12 lamb cutlets
- lime wedges, to serve
Heat the oil in a heavy-based frying pan over a medium-low heat, cook the shallots for 5 minutes or until translucent, add the garlic, chillies and peppercorns, and cook for another minute. Add the soy sauce, sugar and 1tbsp water, mix well, turn up the heat and bubble for 2 minutes then remove from the heat. Once cooled, coat the lamb cutlets in the mixture, set aside until ready to cook or marinate overnight.
To cook, heat the grill or barbecue and grill the cutlets for a few minutes on each side until browned and crispy. Serve with lime wedges and potato salad.