PREP: 40 mins
COOK: 10 mins
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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.
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.
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.
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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