Lamb Cutlets in Pandan Leaves

  • 8 pandan leaves
  • Rack of lamb cut into cutlets or 8 lamb chops
  • 6 tbsp grated ginger
  • 12 grated garlic cloves
  • 4 long red chillies, chopped
  • 1 tbsp of shrimp paste
  • ½ tsp of freshly ground white peppercorns
  • Large handful of mint leaves
  • Large handful of Vietnamese mint leaves
  • For the Dipping Sauce
  • 3 tbsp of soy sauce
  • 1-2 tbsp of sugar
  • 2-3 tbsp of vinegar

If you have rack of lamb – cut into cutlets or buy as cutlets.

1. In a mortar add the ginger, garlic, and lots of red chilies and grind/pound.

2. Then mix the shrimp paste and ground peppercorns into a paste in a pestle and mortar or blend in small blender.

3. Add the mint and Vietnamese mint to the garlic, ginger paste.

4. Reserve a third of the mixture for the dipping sauce.

5. Rub the remaining paste on the lamb – coat well.

6. Wrap the pandan leaves around each cutlet and secure with a cocktail stick. Leave to marinade in the fridge for a couple of hours. The longer the better (overnight preferably).

7. Make sure the meat is room temperature before cooking. Then grill in a griddle pan or barbecue for approximately 12-15 mins until the lamb is cooked to your liking.

8. For the dipping sauce, add soy sauce, sugar, vinegar to the remaining marinade and stir well.

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