Chargrilled salt marsh lamb

Chargrilled salt marsh lamb

Agneau de pré-salé grillé

By
From
Luke Nguyen's France
Serves
4
Photographer
Alan Benson

So called for the grassy areas along the ocean where the animals graze, salt marsh lamb has a naturally salty taste. Here it is marinated in Asian-flavoured ingredients and cooked quickly to ensure it is tender.

Ingredients

Quantity Ingredient
1kg salt marsh lamb cutlets
1 tablespoon Spring onion oil
1 long red chilli, sliced, to serve

Marinade

Quantity Ingredient
2 tablespoons oyster sauce
2 tablespoons fish sauce
1 tablespoon honey
1 lemongrass stem, chopped, white part only
6 spring onions, bruised, white parts only
1 garlic clove, crushed
60ml olive oil

Herb salad

Quantity Ingredient
handful rocket
small handful mint leaves
small handful coriander leaves
1 tablespoon extra virgin olive oil

Method

  1. Combine the marinade ingredients in a bowl, mixing well. Add the lamb cutlets, tossing to coat in the marinade. Cover and marinate in the refrigerator for at least 2 hours, or overnight.
  2. Heat a barbecue grill plate to medium–high. Remove the cutlets from the marinade and cook for 2–3 minutes on each side for medium-rare or longer if you prefer your meat more well done.
  3. Meanwhile, combine the salad ingredients in a large bowl. Season with a pinch of sea salt and freshly ground black pepper.
  4. Arrange the cutlets on a serving platter and drizzle with the spring onion oil. Serve with the chilli and the salad.
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