Korean-Style Barbecued Cutlets

This recipe is an adaptation of the famous Korean barbecued dish bulgogi, where stips of beef are coated in a spicy mixture and barbecued over glowing coals. Today, a variety of meats including chicken, port and lamb – are cooked in this manner.

Ingredients

~ 1/2 cup (125ml) light soy sauce
~ 1 cup (250ml) mirin
~ 2 green onions, sliced thinly
~ 2 cloves garlic, crushed
~ 4cm piece fresh ginger (20g), grated
~ 1 tablespoon brown sugar
~ 1 tablespoon cracked black pepper
~ 1 tablespoon plain flour
~ 16 lamb cutlets (1 kg), trimmed

Method

1. Combine sauce, mirin, onion, garlic, ginger, sugar, pepper and four in large bowl. Add lamb, toss to coat all over with mixture; stand 1 0 minutes.
2. Cook drained lamb on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired. Brush occasionally with marinade during cooking. Serve with lime wedges, if desired.

serves 4
per serving 8.8g fat (3.9g saturated); 1141 kJ (273 cal); 8.9g carb
on the table in 30 minutes
tip The cutlets can be marinated a day ahead and stored, covered, i n the refrigerator.

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