Asian Crusted Lamb Cutlets


Recipe for 4 pax


For lamb marinate
8 x 150g lamb cutlets – most of the fat trimmed
2 tbsp Dijon mustard
2 tbsp honey
1 ½ tsp Aji-shio Black Pepper
¾ tsp Salt

For crust
1/2 cup grated parmesan
5 pieces plain cream crackers
2 kaffir lime leaves
1/2 lemongrass

For salad
1 green apple
200g carrot
200 g purple cabbage
200g ice berg lettuce
1 lemon juice

For Asian herb Gravy
150g butter
1 red onion – small cube
2 cloves garlic- minced
1 tsp grated ginger
1 stalk lemongrass
3 kaffir lime leaves
200ml water
2 tbsp corn flour mix with 2 tbsp water
1 tsp Aji-shio black pepper



• Pre heat an oven to 180 degree Celsius
• Prepare the crust by blitzing all the 
listed ingredients for the crust. Set aside
• Generously salt and pepper the lamb cutlets. sear on a very hot pan for 1 min on each side. Transfer to a plate
• Mix lamb with mustard, honey and oil in a mixing bowl.
• Cover lamb with the prepared crust mixture
• Bake in the oven for 8 -15 minutes for medium doneness
• Meanwhile, prepare the salad by dressing the veges with lemon juice, salt, pepper and some sugar
• Lastly, prepare the gravy be sautéing the onions with butter for 3 minutes. Add the chopped garlic and continue to sauté till fragrant.
• Add the remaining aromatics and water and cook on high simmer until reduced. Lastly add in Aji-shio black pepper and cornstarch mixture to thicken the gravy and quickly turn off the heat.
• Once the racks are done, let it rest for 10 minutes
• Serve the racks with side of fresh salad and prepared gravy

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