With a delicious black bean sauce these lamb cutlets are packed with flavour and served with some crunchy spring veggies.
Ingredients
1/3 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
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
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.
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.
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.
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.
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
Serves44
Cook time20 min20 minute
Prep time10 min10 minute
Ingredients
1/3 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
Method
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.
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.
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.
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.
Step 5
Sprinkle the lamb and vegetables with coriander and chilli. Drizzle with the black bean dressing to serve.
