Tamari and chilli glazed lamb with shredded vegetable pickle
During the summer months these tasty lamb cutlets can be cooked on a barbecue.
- Preparation Time20 mins
- Cooking Time8 mins
- 4tbsp Kikkoman Tamari Gluten Free Soy Sauce
- 2tbsp rice vinegar
- 1tsp hot chilli paste (or to taste)
- 2tbsp mirin
- 1tsp sesame oil
- 1tsp finely chopped fresh rosemary leaves or ½tsp dried
- 12 lamb cutlets
- 1 large courgette, trimmed and grated
- 1tsp salt
- 7.5cm (3in) piece of white radish, grated
- 1 large carrot, peeled and grated
- 1tsp Kikkoman Tamari Gluten Free Soy Sauce
- 1tsp sesame oil
- 2tsp sesame seeds
- Rosemary sprigs, to garnish
Mix together the soy sauce, rice vinegar, hot chilli paste, mirin, sesame oil and rosemary. Lay the lamb cutlets in a single layer in a large shallow dish and pour the soy sauce mixture over them. Cover the dish with cling film and leave in the fridge overnight to marinade.
To make the pickle, place the grated courgette in a colander set over a plate to catch drips, sprinkle with the salt and leave for 30 minutes. Drain, rinse well and pat the courgette dry with kitchen paper. Mix with the grated radish and carrot and drizzle with the soy sauce and sesame oil.
Lift the lamb cutlets from the dish and grill for 5-8 minutes or until cooked to your liking, turning once and basting with any marinade left in the dish.
Serve the lamb with the courgette pickle with the sesame seeds sprinkled over. Garnish with fresh rosemary sprigs.
Cook's tipWhen buying sesame oil, look for plain sesame oil rather than toasted as the latter is very strong. If only toasted is available, reduce the quantity to a few drops. If you don't have mirin (a sweet Japanese rice wine), substitute 1tsp sugar instead.