So Simple But Packed With Flavour! | Korean Style Lamb Cutlets

These Korean Style Lamb Cutlets are slightly spicy and totally moreish - marinate them for a couple of hours for extra flavour!

These work perfectly on the hob (stovetop), under the grill (broiler) or on the BBQ.

Free printable recipe is available on our site: https://www.kitchensanctuary.com/korean-style-lamb-cutlets/

Ingredients:
100 g (½ cup) gochujang paste
2 tbsp rice wine vinegar
1 tbsp light brown sugar
3 tbsp dark soy sauce
2 tbsp mirin
2 tsp minced ginger
2 cloves garlic peeled and minced
1 tbsp sesame oil
12 lamb cutlets
1 tbsp neutral cooking oil

To Finish:
1 tbsp mixed white and black sesame seeds
4 chopped spring onions (scallions)
1 tsp shichimi togarashi optional - this is actually a Japanese seasoning blend (I use it in my Firecracker chicken) - it's a kind of savoury, umami taste. It adds a little extra flavour and looks pretty sprinkled on top.

Instructions
1. To a large bowl add the gochujang paste, rice wine vinegar, sugar, soy sauce, mirin, ginger, garlic and sesame oil. Mix, together, then add the lamb cutlets and mix again to coat. Cover the bowl with clingfilm.

2. Place in the fridge to marinate for 2 hours (or as long as 12 hours). If you're short on time, even 30-45 minutes of marinating will still taste great.

3. Take the cutlets out of the fridge 30 minutes before you want to cook them - so they're not fridge-cold.

4. Heat the oil in a large frying pan (skillet) and fry the cutlets for 3-4 minutes, over a medium heat, on each side, until dark golden. You may have to cook in two batches, in which case you can keep the first batch warm in a low oven.

5. Sprinkle with sesame seeds, spring onions and shichimi togarashi before serving. I like to serve them with a big green salad.

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