Lamb cutlets are an expensive but delicious cut and takes only minutes to cook. They can be roasted in the oven or cooked on the griddle. They should be slightly pink when served and have a beautiful caramelised crust. The Rendang curry mix has a delicious complex spicy flavour which marries well with lamb.
- 1 jar of Nonya Secrets Rendang Curry mix
- 800g lamb cutlets
- 1 teaspoon of salt
- 200ml natural yoghurt
- 1 tablespoon lemon juice
- Yoghurt and mint dressing
Combine the Rendang curry mix with the yoghurt and lemon juice and season with salt to taste.
Rub the mixture all over the lamb cutlets and leave to marinade for a few hours or overnight if possible.
When ready to cook, heat the griddle pan over a high heat until very hot. Sprinkle vegetable oil over the cutlets and place on the griddle for 3-4 minutes on each side depending on the thickness of the meat. Alternatively, place the cutlets in the oven set to 200 degrees C/gas mark 6 for 4-5 minutes. The internal temperature of the meat should be at least 57 degrees C if using a meat thermometer.
When ready to serve transfer onto serving plate and serve with steamed jasmine or basmati rice.