Adam Liaw’s madras lamb cutlets
Serving these cutlets on a bed of sliced tomato and onion allows the flavourful oils and juices to drip from the lamb as a dressing.
Ingredients
2 tbsp madras curry paste
2 tbsp vegetable oil
juice of 1 lemon
1 tbsp coriander, roughly chopped, plus extra leaves to garnish
8 lamb cutlets
2 tomatoes, sliced into rounds
1 red onion, sliced into rings
salt, to season
Method
Step 1
Combine the curry paste, oil, half the lemon juice and chopped coriander in a bowl and mix well. Add the cutlets to the mix and stir to coat. Refrigerate for about 6 hours or overnight.
Step 2
Heat a grill pan over medium-high heat, or use a barbecue. Grill the lamb cutlets for about 3 minutes on each side so the lamb is well browned on the surface and just cooked through.
Step 3
While the lamb is cooking, arrange the tomato and onion on a serving plate. Season well with salt and drizzle the remaining lemon juice over the top. Remove the lamb from the heat and place the cutlets straight onto the serving plate on top of the tomato and onion. This will allow the juices of the lamb to dress the vegetables. Garnish with the reserved coriander leaves.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
