Lamb

Barbecue lamb cutlets with seaweed butter

Name: Barbecue lamb cutlets with seaweed butter
Yield: 4
Ingredients: 2 tbs salted and dried kombu (seaweed), or 1 tbs finely chopped sushi seaweed (yaki nori); 100g unsalted butter, softened; 12 lamb cutlets; 2 tbs rice wine vinegar; 2 tbs peanut oil; 1 tsp sesame oil; 150g baby cos leaves; 1 bunch radishes, quartered lengthways; 1 tsp each black and white sesame seeds

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Oct 24, 2016

Seaweed butter adds a flavour punch to this easy, midweek lamb dish.

2 tbs salted and dried kombu (seaweed), or 1 tbs finely chopped sushi seaweed (yaki nori)
100g unsalted butter, softened
12 lamb cutlets

Radish and cos salad

2 tbs rice wine vinegar
2 tbs peanut oil
1 tsp sesame oil
150g baby cos leaves
1 bunch radishes, quartered lengthways
1 tsp each black and white sesame seeds

Method

1.

To make the seaweed butter, soak dried seaweed under cold water for 5 minutes, drain then finely chop. (If using yaki nori, do not soak.)
2.

Combine seaweed with butter, season, then set aside. If not using immediately, chill, but soften before use. Heat a chargrill or barbecue over high heat. Cover lamb with half the butter.
3.

Cook 2-3 minutes a side until charred and cooked through. Remove from heat and rest lightly covered with foil for 5 minutes.
4.

For the salad, combine vinegar and oils and season. Place lettuce and radish in a bowl and drizzle with dressing. Sprinkle over sesame seeds. Top cutlets with extra butter and serve with salad.