Chris Woodford, Head Chef at Chotto Matte Soho Peruvian Marinated Aussie Lamb Cutlets
- Prep time 0Min
- Cook time 0Min
- Technique Grill
- Meat Lamb
- Cut Rack
- Serves 4
Aussie Lamb Cutlets in Peruvian Marinade and Quinoa Salad
Ingredients
- 5 x Aussie lamb cutlets
Quinoa Salad
- 120g boiled quinoa (mix colour)
- 20g red onion
- 20g spring onion (sliced and washed)
- 15g lime juice
- 10g chopped coriander
- 10g olive oil
- 2g table salt
- 50g pomegranate seeds
- 20g deep fried cancha (Peruvian corn)
Yellow Anticucho Dressing
- 30g Aji Amarillo
- 125ml rice vinegar
- 50ml soy sauce
- 25ml lemon juice
- 25ml yuzu juice
- 50ml grape seed oil
Peruvian Marinade For Lamb
- 100g aji panca
- 5g garlic
- 15g grapeseed oil
- 2g Ground black pepper
- 2g sea salt
- 5g rice wine vinegar
- 3g oregano finely chopped
- 10g soy sauce
Method
- Add the Peruvian marinade ingredients to a blender. Blend until smooth.
- Then, coat the French trimmed lamb cutlets. Leave to marinate overnight.
- Combine the dressing ingredients, blend until smooth and smoke for 2 hours.
- Wash and small dice the red onion and slice the spring onion.
- Add to the remaining salad ingredients (including the anticucho dressing). Mix, and set to one side.
- BBQ the lamb cutlets until medium rare and leave to rest.
- Then, plate and serve.
