Japanese-style Caramelised Lamb Cutlets

PREP: 40 mins COOK: 10 mins Add to My Favourites


Serves 4 

  • 12 to 16 lamb cutlets (depending on size)
  • 8 tablesp. soy sauce
  • 4 tablesp. mirin
  • 3 tablesp. sake (or white vermouth)
  • 2 teasp. sugar
  • A small piece of grated ginger
  • 2 tablesp. honey
  • 1 tablesp. chopped chives


Step 1

Blend the soy sauce, mirin, sake, sugar and ginger in a large dish. Add the lamb cutlets, mix well, cover and leave to stand for 30 minutes at room temperature.

Step 2

Preheat the grill. Drain the lamb cutlets (keep the marinade) and place them on a baking tray. Brush with honey and allow to caramelise under the grill for 10 minutes, turning them halfway through and basting them with the juice.

Step 3

Pour the marinade into a small saucepan and bring to the boil. Simmer for a minute or two. Pour into a small bowl and add the chives. Use as a side sauce for your lamb cutlets. 

Step 4

Serve with udon noodles fried in a wok with a little toasted sesame oil, soy, carrot sticks and fresh spring onions.


You can sprinkle the cutlets with toasted sesame seeds just before serving.

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