Gochujang Lamb Cutlets With Green Bean and Sesame Salad
Cook these lamb cutlets with a spicy BBQ gochujang glaze on the barbecue or indoors using a frying or griddle pan. Serve with a summery, toasted bean salad on t
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Cooking tools:
- Grill
- Griddle
- Saucepan
- Stove
- Chef's knife
- Kitchen shears
- Pastry brush
- Mixing bowl
- Plate
- Refrigerator
- Aluminum foil
- Spoon
Ingredients
- 400g Green Beans, trimmed
- 1 Red Chilli, thinly sliced into rings on the diagonal
- 2 tbsp Crispy Fried Onions
- 1 Banana Shallot, thinly sliced into rings
- 1 Lime, juiced
- 2 Garlic Cloves, crushed
- 2 tbsp Soy Sauce
- 8 Lamb Cutlets
- 10g Mint Leaves, roughly chopped
- 2 tbsp Olive Oil
- 1 tbsp Honey
- 20g Sesame Seeds, toasted
- 3 tbsp Gochujang
- 3 tbsp Rice Vinegar
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