Grilled Lamb
Grilled Lamb
Get this quick and easy Malaysian lamb recipe by Ann Lian from Family Kitchen with Sherson.
  • Difficulty Level Moderate
  • Technique Grilling
  • Preparation Time 15 minutes
  • Cooking Time 35 minutes
  • Yield 6 servings
  • 6 Lamb Cutlets
  • 3 cloves Garlic (sliced)
  • 2 Shallots (sliced)
  • 1 teaspoon Homemade Meat Curry Powder
  • 1 tablespoon Chinese Black Vinegar
  • 2 tablespoons Light Soy
  • 2 tablespoons Water
  • 1 tablespoon Butter
  • Oil
  • Sea Salt
  1. Rub lamb with some sea salt
  2. On a hot pan with some oil, panfry the lamb till cooked to preferred doneness
  3. Remove the lamb and set to rest
  4. Add in the garlic and the shallots into the same pan and sauté till golden, add in the curry powder
  5. When fragrant add in the soy, Chinese black vinegar and water. Add butter when it begins to simmer.
  6. Check seasoning
  7. Pour over the lamb cutlets
  8. Serve

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