When it comes to spring lamb, MasterChef alumni Marion Grasby has the goods.
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Her Thai-inspired lamb recipes demonstrate the meat's versatility, ease of cooking and taste.
And you can expect to see more of Grasby in coming weeks as she fronts Australian Lamb's Say More With Lamb spring campaign, using lamb cutlets, chops and leg steaks to prepare and serve Thai-inspired recipes.
Seasonal recipe cards featuring a selection of new lamb recipes will be available at butchers across the country.
Here's one recipe sure to prove a hit...
Marion Grasby's Panang Lamb Chops
Ingredients:
- 12 Australian lamb cutlets or loin chops
- 2 tbsp fish sauce
- 1 tbsp vegetable oil, plus extra for grilling
- 400ml (14 fl oz) coconut milk
- 1 1/2 tbsp finely shaved palm sugar
- 2 tbsp roasted peanuts
- 2 makrut lime leaves, destemmed
- 190g (6.5 oz) Thai red curry paste
- 1 tsp shrimp paste (optional)
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 small pineapple, skin and core removed, cut into small chunks
- 1 long red chilli, finely sliced
- 1 cup fresh Asian herbs (eg coriander/cilantro, spring onion/scallions, Thai basil and/or mint)
Method:
To make the panang paste, use a mortar and pestle to pound the roasted peanuts until finely crushed. Then add the makrut leaves and pound again until finely crushed. Stir through the curry paste, shrimp paste (if using), plus the ground cumin and ground coriander.
To marinate the lamb, place the cutlets in a large bowl. Take 1 tablespoon of the panang paste and add it to the lamb cutlets along with 1/2 tablespoon of fish sauce. Mix until well combined and each lamb cutlet is coated in the paste. Set aside until you're ready to grill (a few minutes is fine or you could also marinate overnight).
To make the curry sauce, heat the vegetable oil in a saucepan over medium heat. Add the remaining panang paste and cook, stirring, for 2 minutes or until fragrant. Stir through the coconut milk, the remaining fish sauce and palm sugar. Cover and reduce the heat to low. Gently simmer for 2 minutes to allow the flavours to infuse. Remove from heat and set aside until ready to serve (gently reheat before serving).
Heat a grill plate or charcoal barbecue until hot. Brush the grill plates with oil. Grill the lamb chops for 3-4 minutes each side (for medium) or until cooked to your liking (don't forget to grill the fat cap, too). Transfer to a tray to rest.
For the herb & pineapple salad, add all the ingredients to a large bowl and toss together until combined.
Place the lamb chops on a serving platter, sprinkle over the herb & pineapple salad and serve with the panang sauce on the side.
NOTES - If you want to make your spring onion fancy, finely slice batons of the spring onion and soak in water in the fridge for 10 minutes. It will make them cute and curly!
For more great recipes, visit Australian Lamb HERE
Visit Marion's Kitchen HERE
