adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Black bean lamb cutlets with roasted spring veggies
Black bean lamb cutlets with roasted spring veggies
0 Likes
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Succulent BBQ lamb chops with sticky black bean sauce and roasted spring veggies - perfect for sunny days!
Ingredients:
  • 80ml black bean sauce
  • 2 tsp finely grated ginger
  • 1 garlic clove, crushed
  • 28.60 gm honey
  • 44.00 gm sweet chilli sauce
  • 12 Lamb Cutlets
  • 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
Instructions:
  • Preheat your oven to 180C. Mix together black bean sauce, ginger, garlic, honey, and sweet chili sauce in a large shallow glass or ceramic dish. Add the lamb and coat it well. Season with salt and pepper.
  • Preheat a barbecue grill or chargrill on high. Take the lamb out of the black bean sauce mixture, keeping the sauce aside. Grill the lamb for 1 minute on each side or until lightly browned.
  • Place the asparagus, spring onion, and pak choy beautifully in a large baking dish. Generously drizzle with oil, season with your favorite spices. Nestle the lamb on top and bake for 12-15 mins until the lamb reaches your preferred doneness and the veggies are perfectly tender.
  • Next, combine the saved black bean mixture and 2 tablespoons of water in a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low and simmer for 2 minutes until slightly thickened.
  • Season the lamb and vegetables with fragrant coriander and spicy chili. Finish with a generous drizzle of the flavorful black bean dressing before serving.

Similar Recipes