I'm obsessed with these spicy grilled lamb cutlets - Marion's Kitchen

the secret to perfectly cooked lamb cutlets well I'm gonna show you the way my friends this is grilled Hunan style lamb cutlets okay a perfectly cooked lamb cutlet is such a thing of beauty and we're gonna go through all my little tips and tricks for getting that beautiful even color and as a bonus we're gonna have an amazing conan style spicy marinade to go on these as well oh this is one of my favorite summer grilling ideas I love this one okay so let's get started on that marinade and we're gonna start off with a very northern Chinese ingredient cumin seeds want to pop those into a pan and just get those heating up this is going to release all the beautiful aromas and flavors in each of those little cumin pots once I can smell that they're ready I'm gonna pop them into my mortar and just grind these roughly I like to keep a little bit of that seed shape in here as well it kind of gives you a bit of texture [Music] okay so this is a situation that you're looking for and I want to put half of these cumin seeds into a large bowl and the other half into a smaller bowl in the larger bowl we're going to do our marinade this marinade has so much epic flavor first up we're gonna use some shell Singh cooking wine the Chinese cooking wine it has a really lovely floral aroma and flavor that it adds but I know a lot of you don't like to use alcohol in your cooking and if that's the case you can just leave this one out and now for the salty element I've got some soy sauce and then just a little dash of dark soy sauce this is mainly to give us a really nice beautiful color and to help with the kind of cherry caramelization on the outside of those lamb cutlets when they're on the grill now some poison sauce except together [Music] and now for the lamb I'm going a little bit fancy today and doing some lamb cutlets these are French two lamb cutlets and that just simply means that the bone on the end has been cleaned a little bit so that they kind of look a bit special you could just use normal lamb chops here as well and the only way to do this properly is to get in there with your hands and now the great thing about soy sauce based marinades is I find they don't take long to work their magic they're very intense so a couple of hours here is good sometimes if I'm short on time I'll just get them straight on the grill so next up I'm gonna make a little spicy sprinkle for our lamb I've got the rest of those cumin seeds here we're gonna add some chili powder a lot in my case but you could tone it down certainly if you like now some salt and a little dash of some freshly ground pepper okay so we just keep those for the end and now the all-important grilling part now for me a perfectly cooked lamb cutlet is beautifully pink all the way through from side to side and that keeps it really lovely and tender so the key is first of all let's get our grill plate all your frying pan depending on what you're using very very hot so I can see a little bit of smoke here I'm gonna pour some oil on here and then just use some paper towel to rub that because I don't want a lot of oil and a lot of splatter just want a nice nicely greased area for my lamb cutlets to cook now once I can see this grill plate is just starting to release little tendrils of smoke that's when I know it's time to put my land [Music] now my technique here is to go hard at the start I want to take these first few minutes to get a really beautiful deep dark crusty char on both sides of that land so give them about a minute with two minutes on each side now while you're waiting don't be idle just dip a brush into some of that leftover marinade and give it each of those cutlets a little bit of love here take a look at that color that dark soy sauce is really helping out Pierre with some of that beautiful chiness and the placement as well because it's a little bit sweet that also is helping us out now going with some more of your marinade okay and now both sides have that really nice deep dark color so time to turn the heat down and you can't even go to low thia I just want a really gentle heat and that is going to gently cook our lamb cutlets all the way through now there is that theory that some people subscribe to where you put meat on the grill and then you just leave it you only flip it once I am NOT that person I don't subscribe to that because for me you need to keep flipping the meat every so often so that you're getting an even amount of heat coming from top and bottom if you just leave it on a hard sear on each side flipping once that's when you kind of get that gray part that really overcooked outside which is not a good thing in my book okay so now you need to use a little bit of your intuition and your index finger just push down on those lamb cutlets and when you can feel a little bit of give but they're still quite firm sort of like that point here on your hand that's when you want to take them off [Music] and now another key stage of getting the perfectly cooked lamb cutlet is you need to let these guys rest you've got to let all those juices that have kind of all sucked themselves up into the middle of the cutlet because of that heat you want to let them relax and release all of their beautiful juices throughout each cutlet now while those lamb cutlets are having their little rest here I'm going to sprinkle them with our special little sprinkle that we made earlier [Music] and now pop those gorgeous guys onto a plate [Music] just add even more flavor as if we need it here but we always need more flavor I'm gonna drizzle these with a little bit of sesame oil and then a little bit of extra color and pizzazz at the end just some coriander and spring onion [Music] okay there you go guys these are super super special lamb cutlets and shall we see how I've done with how perfectly cooked out Wow check out that color guys see how even that is all the way through the cutlet there no bits of gray just beautiful perfectly pink mmm Wow there are so many zingy flavors going on in there you've got the chili and the cumin seeds and with a little dash of sesame oil at the end genius am I allowed to call myself a genius maybe not maybe someone else will in the comments very good [Music] if you've got any comments or questions pop them below and if you enjoyed the video why not hit that subscribe button plus the little Bell one and that way you'll get notified every time I release a new video thanks guys [Music]

Channel: Marion's Kitchen

Views: 70,486

Rating: 4.9334373 out of 5

Keywords: marions kitchen, marion's kitchen, marion grasby, marion grasby recipes, marion kitchen, marion’s kitchen, asian food chef, Asian food documentary, hunan-style lamb cutlets, lamb chinese, lamb chinese recipe, lamb cutlets recipe, spicy lamb cutlets, grilled lamb chops recipe, best grilled lamb chops recipe, best grilled lamb cutlets recipe, grilled lamb cutlets, grilled lamb cutlets recipe, grilled lamb chinese, spicy grilled lamb, spicy grilled lamb chops

Id: Wf00WOiNtps

Length: 8min 56sec (536 seconds)

Published: Wed Oct 30 2019