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Shallot, Garlic & Lime Lamb Cutlets Serves 4
4 tablespoons sesame oil
16 x 50g frenched lamb cutlets
2 green shallots, finely sliced
3cm piece fresh ginger, grated
3 tablespoons mirin
1 lime rind finely grated
Place cutlets into a bowl. Drizzle over sesame
oil and mirin. Add shallots, ginger and lime
zest. Cut lime in half, juice over lamb. Cover
and refrigerate for 30 minutes or overnight.
Preheat grill for 3-5 minutes. Spray grill
plates with cooking spray. Cook cutlets 6-7
minutes. (2 batches)
Serve with green leafy vegetables and baked
sweet potato.
Note:
• Mirin is a sweet Japanese rice wine used
for cooking.
• Mirin is available from Asian grocery stores
and some good supermarkets.
Thai Lamb Cutlets Serves 5
10 lamb cutlets
3
/4 cup satay sauce
¼
teaspoon ginger
¼
teaspoon crushed garlic
Preheat Contact Grill for 3-5 minutes.
Combine satay sauce, ginger and garlic
together. Pour sauce over lamb. Best to
marinate in sauce overnight.
Spray grill plates with cooking spray. Cook for
8-10 minutes each side, brushing with satay
sauce.
Serve with boiled fragrant rice or mixed salad
leaves.
Greek Lamb Souvlaki Serves 6
700g trim lamb, diced
10 kebab skewers, soaked in water
Marinade
¼
cup lemon juice
1 teaspoon olive oil
1 tablespoon fresh oregano, chopped
1 teaspoon fresh rosemary, chopped
2 teaspoons crushed garlic
Preheat Contact Grill for 3-5 minutes.
Combine all ingredients of marinade together.
Spray grill plates with cooking spray. Thread
diced lamb onto 10 kebab skewers. Place
skewers in a deep dish and pour marinade
over skewers.
Cook skewers for 10 minutes or until cooked.
Serve with Greek salad and hot crusty bread.
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Contact Grill Recipes continued
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