serves
3-6
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
3-6
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 tbsp Balinese curry paste
- 150 ml coconut cream
- 1 lime, finely zested, juiced, plus extra wedges to serve
- 1 lemon, finely zested, juiced
- 1 long green chilli, thinly sliced (optional)
- 6 lamb cutlets
- Sea salt flakes
- Vegetable oil, for drizzle
- Coriander leaves, mint leaves, to serve
For the rice
- 2 cups cooked brown rice
- 100 g blanched green beans, cut into 1 cm lengths
- 1 lemon, juiced
- Salt and black pepper
- 2 tbsp (40 ml) extra virgin olive oil
- ¼ small bunch coriander, roughly chopped
- ¼ small bunch mint, roughly chopped
For the cucumber salad
- 2 Lebanese cucumbers, roughly chopped
- 1 eschallot, thinly sliced
- ¼ small bunch mint, leaves picked
- ¼ small bunch coriander, leaves picked
- 1 garlic clove, finely chopped
- 1 lime, juiced
- ¼ tsp sea salt flakes
- 2 tsp extra virgin olive oil
Resting time: 5 minutes
Marinating time: 2-3 hours
Instructions
- In a large bowl, combine the curry paste, coconut cream, lime zest, lemon zest and chilli. Add the lamb cutlets and mix well to coat. Marinate for 2-3 hours before using.
- Once ready to cook, mix the lemon and lime juice and a generous pinch of salt through the marinated lamb. Heat a chargrill pan or barbecue over medium heat and drizzle with a little vegetable oil. Add the marinated lamb cutlets and cook for 2-4 minutes per side, or until cooked to your liking. Rest for a few minutes before serving.
- Meanwhile, combine the ingredients for the rice in a large bowl and toss lightly to combine. This can be served warm or cold.
- Combine the ingredients for the cucumber salad in a medium bowl and toss lightly to combine.
- Serve the Balinese lamb cutlets with the rice and cucumber salads on the side. Serve with extra lime wedges and sprinkle with extra coriander and mint leaves.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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