- 2 cloves garlic, chopped
- lemongrass stem, finely sliced
- 1 tablespoons finely chopped ginger 1/4 cup coriander leaves
- 1/3 cup mint leaves
- 1 tablespoon lemon juice
- 1/3 cup Alce Nero Olive Oil
- 12 large lamb cutlets
- 1 tablespoon AYAM Teriyaki Sauce 1/2 teaspoon AYAM Sesame Oil
Combine all the ingredients, except the lamb, in a food processor or mortar.
Pound until smooth. Then transfer the mixture to a large bowl.
Add the lamb cutlets and brush to coat. Put the lamb in the fridge for at least 30 minutes.
This will assist in the mixture sticking on the meat.
Heat a frying pan or barbecue plate to medium high.
Add the lamb cutlets and cook around 3 minutes on each side, until cooked to your liking.
These delicious lamb cutlets are just perfect served with vegetables or salad.