Black Pepper Lamb Cutlets

Cook Time 25 minutes

Servings 4

Ingredients

1 tsp peanut oil 

8 lamb cutlets

1 tsp bicarbonate soda 

1 tsp cornflour

Pinch of salt

4 spring onions, cut into 4cm batons  

1 x 4 cm piece ginger, sliced

2 cloves garlic, sliced

1 tsp freshly cracked pepper

Sauce

1 tbsp sugar

1 tbsp oyster sauce

1 tbsp light soy, plus an extra tsp for the lamb marinade

2 tbsp dark soy

1 tbsp rice vinegar 

Method

Place the lamb into a bowl and add a pinch of salt, bicarb, corn flour, and 1 tsp of light soy sauce. Toss everything together and let stand for 10 minutes to ‘velvet’. Combine the sauce ingredients together.

Heat oil in a large fry pan and fry lamb chops for 1 minute on each side.

Add the spring onions, ginger and garlic and fry off for 30 seconds before adding the pepper. Coat the lamb chops and then add the sauce with a ¼ cup of water. Bring to a boil and coat the chops in the sauce until glossy. Arrange on a platter and serve.