FOR THE SPICE PASTE
Fresh ginger: 50g, peeled and finely sliced
Fresh garlic: 50g, peeled and finely sliced
Papaya: 50g, skin on, sliced
FOR THE LAMB YOGHURT MARINADE
Plain Greek yoghurt: 240g
Fresh lemon juice: 30g
Fresh mint: 30g, chopped
Fine salt: 12g
Garam masala: 24g
Chilli powder: 6g
Ground cumin : 12g
Ground dried red chilli: 6g
Mustard powder: 12g
FOR THE LAMB
Lamb cutlets: 16
TO FINISH (PER PORTION)
Marinated lamb cutlets: 2
Spice paste: 15g
Butter: 15g, cold
Perfect for the BBQ, these fiery lamb chops from Singapore’s Burnt Ends will have you licking your fingers in delight
Serves 8
Mix all the spice paste ingredients together. Marinate the lamb cutlets in this for 40 minutes. For the yoghurt marinade, mix the yoghurt, lemon juice, mint and salt together.
Toast the garam masala, chilli, cumin and dried chilli, then mix with the mustard powder and add to the yoghurt mix. Add this mixture to the cutlets and their marinade and leave for at least 24 hours, refrigerated.
Remove the lamb from the marinade and set aside 15g of marinade per portion to be served. Cook the lamb cutlets over a hard-grill, ensuring both sides are well charred, the internal temperature reaches 50°C and the meat has heaps of colour.
To plate (per portion): place 2 cutlets on a serving plate. Put 15g of the retained marinade in a small saucepan with 15g of cold butter, warm gently and stir to emulsify. Spoon over the lamb cutlets and serve immediately.
Recipe taken from What Is Modern BBQ? Whatever the F*ck I Want It to Be with recipes by Dave Pynt (Fool Agency, $95 SGD).
