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Black bean lamb cutlets with roasted spring veggies

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With a delicious black bean sauce these lamb cutlets are packed with flavour and served with some crunchy spring veggies.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes

Ingredients

  • ⅓ cup (80ml) black bean sauce
  • 2 tsp finely grated ginger
  • 1 garlic clove, crushed
  • 1 tbsp honey
  • 2 tbsp sweet chilli sauce
  • 12 Coles Australian Lamb Cutlets
  • 1 tbsp olive oil
  • 1 bunch asparagus, woody ends trimmed
  • 8 spring onions, cut into 10cm lengths
  • 1 bunch baby pak choy, washed, halved
  • Coriander leaves, to serve
  • Thinly sliced long red chilli, to serve

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Method

  1. Step 1

    Preheat oven to 180°C. Combine the black bean sauce, ginger, garlic, honey and sweet chilli sauce in a large shallow glass or ceramic dish. Add the lamb and turn to coat. Season.
  2. Step 2

    Heat a barbecue grill or chargrill on high. Remove the lamb from the black bean sauce mixture, reserving the mixture. Cook the lamb on the grill for 1 min each side or until just brown.
  3. Step 3

    Arrange the asparagus, spring onion and pak choy in a large baking dish. Drizzle with oil. Season. Top with lamb and bake for 12-15 mins or until the lamb is cooked to your liking and the vegetables are tender.
  4. Step 4

    Meanwhile, place the reserved black bean mixture and 2 tbsp water in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low and bring to a simmer. Cook for 2 mins or until slightly thickened.
  5. Step 5

    Sprinkle the lamb and vegetables with coriander and chilli. Drizzle with the black bean dressing to serve.

    Black bean lamb cutlets with roasted spring veggies

    Black bean lamb cutlets with roasted spring veggies
    • Serves4
    • Cook time20 minutes
    • Prep time10 minutes
    Ingredients
    • ⅓ cup (80ml) black bean sauce
    • 2 tsp finely grated ginger
    • 1 garlic clove, crushed
    • 1 tbsp honey
    • 2 tbsp sweet chilli sauce
    • 12 Coles Australian Lamb Cutlets
    • 1 tbsp olive oil
    • 1 bunch asparagus, woody ends trimmed
    • 8 spring onions, cut into 10cm lengths
    • 1 bunch baby pak choy, washed, halved
    • Coriander leaves, to serve
    • Thinly sliced long red chilli, to serve
      Description

      With a delicious black bean sauce these lamb cutlets are packed with flavour and served with some crunchy spring veggies.

      Method
      1. Step 1

        Preheat oven to 180°C. Combine the black bean sauce, ginger, garlic, honey and sweet chilli sauce in a large shallow glass or ceramic dish. Add the lamb and turn to coat. Season.
      2. Step 2

        Heat a barbecue grill or chargrill on high. Remove the lamb from the black bean sauce mixture, reserving the mixture. Cook the lamb on the grill for 1 min each side or until just brown.
      3. Step 3

        Arrange the asparagus, spring onion and pak choy in a large baking dish. Drizzle with oil. Season. Top with lamb and bake for 12-15 mins or until the lamb is cooked to your liking and the vegetables are tender.
      4. Step 4

        Meanwhile, place the reserved black bean mixture and 2 tbsp water in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low and bring to a simmer. Cook for 2 mins or until slightly thickened.
      5. Step 5

        Sprinkle the lamb and vegetables with coriander and chilli. Drizzle with the black bean dressing to serve.