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Lamb cutlets, asparagus and mushrooms with mirin glaze
Lamb cutlets, asparagus and mushrooms with mirin glaze
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Perfect for family gatherings, dinner parties, or a cozy date night - praised by Sarah Lewis, Home Cook of the Year finalist 2012.
Ingredients:
  • 10 cherry truss tomatoes (see note)
  • 80ml (1/3 cup) rice bran oil
  • 2 bunches asparagus, halved diagonally
  • 130g button mushrooms
  • 1 small fresh red chilli (optional), seeded, finely chopped
  • 1.50 gm sesame seeds
  • 6 lamb cutlets, French trimmed, excess fat trimmed
  • Thinly sliced spring onions (shallots), to serve
  • 60ml (1/4 cup) kecap manis
  • 10.00 gm mirin seasoning
  • 21.00 gm Soy Sauce
Instructions:
  • Preheat the oven to 180°C. Arrange tomatoes on a lined baking tray and gently drizzle with 1 tablespoon of oil. Roast for 10 minutes, or until tomatoes have just softened.
  • For the mirin glaze, in a small saucepan over medium-high heat, combine kecap manis, mirin seasoning, and soy sauce. Bring to a boil while stirring constantly. Then reduce heat to low and simmer for 1 minute.
  • Blanch the asparagus in boiling water for 2-3 minutes until vibrant green and slightly tender. Drain and set aside, keeping warm.
  • In a hot frying pan, sauté mushrooms in 1 tablespoon of remaining oil for 2-3 minutes until soft. Lower the heat, then add chili, sesame seeds, and half of the mirin glaze. Toss in asparagus and cook for 1 minute until warmed through.
  • Heat up the remaining oil in a large frying pan over medium-high heat. Season the lamb and cook for 2-3 minutes, turning occasionally, until it reaches your preferred level of doneness.
  • Divide the savory mushroom mixture and tomatoes evenly among the plates. Place the succulent lamb on top. Finish by drizzling over the remaining flavorful glaze and garnishing with fresh spring onions.

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