Grilled Aussie Lamb Rack Cutlets recipe by Chef Abdul Yaseen
By Chef Abdul Yaseen x Aussie Lamb
- Australian free-range, grass-fed, Halal certified lamb (as identified by the Official Halal Mark) is raised naturally on lush green pastures and entirely free of growth hormones.
- Exports over 250,000 tonnes of lamb annually to over 110 countries, while being committed to achieving carbon neutrality by 2030.
- Utilising state of the art traceability systems to ensure that all animals are traceable across every stage of their lives, Aussie Lamb is a reliable source that guarantees consistent eating quality.
The first rule of cooking with premium meat is to let the product speak for itself, and this Indian marination I’m sharing with you does exactly that.
I’m taking a kilo of premium Aussie lamb cutlets and marinating them in this tantalisingly spicy, yoghurt-based marination.
Once completed, I’d recommend serving these simply with a fresh green salad, a coriander chutney, and garlic roasted new potatoes.
INGREDIENTS
- 2 tbsp ginger & garlic paste
- 1 medium lemon juice freshly squeezed
- 2 tsp tsp salt
- 2 tsp turmeric
- 1 ½ tbsp garlic gram flour oil (in 100ml oil shallow fry 1 tbsp garlic and fold in 2 tbsp gram flour)
- 2 tsp green chillies chopped
- 2 tsp ginger chopped
- 100gm full fat yoghurt
- ¼ th bunch coriander stem freshly chopped
- 150ml refined oil
- 1 tsp garam masala
METHOD
- Clean the cutlets by washing them under running water before draining the water in a colander.
- Marinate the lamb with all the ingredients according to the above sequence and place the marinated meat in the fridge for a minimum of 2 hours.
- Place the lamb on the skewer and cook in moderate heat. Allow it to rest well before you flash it in the salamander to serve.
- Make sure you have applied butter and cream before you flash it under the salamander to prevent the meat from drying.
- Sprinkle chat masala and you’re ready to serve.
Indian Chef Abdul Yaseen is probably the UK’s most decorated Muslim chef, with decades worth of experience in the restaurant industry.
Instrumental in establishing London’s world-renowned Indian restaurants The Cinnamon Club and Cinnamon Kitchen, the Chef went solo in 2015 with the opening of his own fine-dining venue Darbaar, which was rated 5/5 by FtLion.
The multi-award winning maestro has since launched his influential consultancy agency AY Hospitality, where he helps businesses, which include new restaurants, hotels, and pop-ups, with strategic support in the form of brand strategy, development, and more.
Having won the British BBQ championships and the Canape Cup at Square Meal Venues and Events three years in a row, Chef Abdul Yaseen’s credentials also include: Open Table’s Diner’s Choice Winner 2016 • British Curry Awards Best Newcomer 2016 • London Curry Awards Chef of the Year 2018.
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