marinade for about 50 lamb cutlets
spring lamb cutlets..
sprinkle of sesame oil
4-5 heaped tablespoons of honey
2 bottles of Lee Kum Kee oyster sauce (1 bottle 510g)
1 and a 1/2 bottle of red wine..any sort...(1 bottle 750ml)
(shouldnt be too runny or too thick..vary as required)
marinate the lamb over night and BBQ it the next day...lamb is a bit like beef...so sear the meat and cook quickly...slow cooking will dry up the meat...it is nice medium rare..(lòng đào)
lamb cutlets are more juicier..and tender than the other cuts of lamb..one of the best cut... the smell/taste is not as strong either..very mild
I love lamb..anyone that says they hate it havent tasted these...hehehe have been converting people over to be lamb lovers...one guy reckoned I bỏ bùa in my lamb...ăn xong mê luôn hehehe
better to mê the lamb...not the cook
NB. Left overs are great in rice paper rolls..:) with Hoi Sin dipping sauce..:)
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