Lamb cutlets roasted with asian hot pepper spices and sesame spinach
I first came across this hot pepper paste at a small donburi restaurant in London. They were serving it with fried chicken on top of rice. I have used it on all meats ever since. Serves two as a sharing plate.
|2 sprigs||Fresh rosemary|
|8 Tbsp||Gochujang, hot pepper paste|
|1 Tbsp||Soy sauce|
|1 Tbsp||Crushed garlic|
|1 Tbsp||Ginger, diced|
|1||Lemon, juice of|
- Trim the top of the lamb rack and scrape bones back to clean each rib.
- Combine the hot pepper paste, freshly ground black pepper, sake, mirin, soy, garlic, ginger and lemon juice in a medium-sized bowl and whisk to form a marinade. Coat the lamb rack in the hot pepper marinade.
- Cover and store in the fridge overnight.
- Preheat oven to 180C. Remove the lamb from the fridge and allow to stand for 30 minutes to reach room temperature.
- Bring a medium pot of water to the boil. Blanch the spinach for 10 seconds then drain and refresh in iced water immediately. Drain and squeeze out all the excess water, then roughly dice the spinach. Mix the spinach with sesame dressing and seeds and set aside.
- Heat a medium pan on high and fry the lamb to colour each side. Then place the lamb in the oven and cook for approximately 8 minutes. Remove from the oven and allow the lamb to rest for 5 minutes before carving.
- Serve with sesame spinach on the side.