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Vietnam
Chargrilled Saltmarsh Lamb

   

CONFECTION
In a mixing bowl, combine oyster sauce, fish sauce, honey, lemongrass, spring onion, garlic and olive oil. Mix well. Add lamb cutlet and stir to coat in marinade. Cover and refrigerate for at least 2 hours or overnight.
Preheat a barbecue grill plate. Remove cutlets from marinade and cook for 2-3 minutes each side for medium-rare. Place on a serving platter and top with spring onion oil and chilli.
Combine herb salad ingredients in a large bowl. Serve lamb with salad.

 



2 tbsp oyster sauce
2 tbsp fish sauce
1 tbsp honey
1 lemongrass stalk, white part only, chopped
6 spring onions, white parts only, bruised
1 garlic clove, crushed
60 ml (¼ cup) olive oil
1 kg salt marsh lamb cutlets
1 tbsp spring onion oil
1 red birdseye chilli, sliced
Herb salad
handful of rocket
small hanful mint leaves
small handful coriander leaves
extra virgin olive oil
pinch of salt and pepper

Recipe of: Meat Consulted: 3183 times
 

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