- Fresh herb chicken thighs
Chicken can be a bit bland and can dry out on a barbecue, so try thighs instead of breasts and add some interest with this quick marinade. - Sesame Lamb Cutlets
These need watching while they're cooking and you need to get the temperature down or the sesame coating will burn. They are really yummy, sweet treats, either as a main course or a delicious plate of substantial finger food. - Beef Fillet with Garlic and Herb Prawns
Here's everyone's favourite entrée and main course combined. 'Surf and Turf' is pretty daggy, but it tastes just fine.
Sesame Lamb Cutlets
- Serves: 4
- Prep Time: 15 min
- Marinating Time: 2 hr
- Cooking Time: 10 min
- Primary Ingredient: Lamb
- Type of Meal: Entree, Main
Ingredients
12 Whole Lamb Cutlet(s) Trimmed of all fat
4 Clove(s) Garlic Crushed
2 Tsp Sesame Oil
2 Tbsp Honey
2 Tbsp Light Soy Sauce
2 Tbsp Shaosing Rice Wine Optional
1 Cup(s) MasterFoods Sesame Seeds
3 Tbsp Neutral Oil
Directions
Mix the garlic, sesame oil, soy, honey and rice wine in a ceramic dish and add the lamb cutlets, ensuring that they are completely coated in the mixture.
Marinate, covered in the fridge for 2 to 12 hours.
Place sesame seeds on a plate and press the lamb into them to coat
Pour the oil over the flat grill and cook the cutlets over a low flame until the meat is medium rare and the sesames seeds are golden brown and slightly scorched
Top with a little sea salt and serve.
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