Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1teaspoons Chinese five spice
- 2tablespoons coriander leaves (to serve)
- 2 cm piece ginger, sliced
- 1 onion, finely chopped
- 12 lamb cutlets, frenched
- 1/2 cup Chinese rice wine
- 2tablespoons oyster sauce
- 1kilograms baby potatoes
- 5milliliter canola cooking spray
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, crushed
Nutrition per serving
4520kJ
Protein
71.2grams
Sugars
22.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Combine onion, garlic, ginger, sugar, spice, wine and soy in a shallow dish. Add cutlets, turning to coat. Marinate for 30 minutes.
Step 2 of 4
Meanwhile, cook potatoes in a large saucepan of boiling, salted water for 5 minutes or until just tender. Preheat barbecue on medium-high heat. Drain potatoes and halve. Spray with oil and season with salt and pepper. Barbecue for about 15 minutes, turning frequently, until golden and crisp.
Step 3 of 4
Drain marinade into a small saucepan and add oyster sauce. Bring to the boil over medium-high heat and simmer for 10 minutes until thickened and syrupy. Cool.
Step 4 of 4
Cook cutlets for 2-3 minutes each side or until cooked to your liking. Brush with sauce and transfer to plates. Top with coriander leaves and serve with potatoes and remaining sauce.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.