Ingredients
Lamb cutlets
NZ lamb cutlets, frenched, ~80 g each3
Ginger marinade
Fresh ginger, grated20 g
Garlic, minced3 cloves
Soy sauce30 ml
Sesame oil10 ml
Brown sugar15 g
Rice wine vinegar15 ml
Olive oil20 ml
House BBQ glaze
Tomato ketchup100 ml
Hoisin sauce30 ml
Brown sugar20 g
Apple cider vinegar20 ml
Ginger, grated10 g
Garlic powder1 tsp
Garnish
Micro herbs or fresh mint5 g
Lemon wedge1
Method
- 11. Combine ginger marinade ingredients; coat lamb cutlets thoroughly; refrigerate for minimum 1 hr, ideally overnight.
- 22. Prepare BBQ glaze: combine all glaze ingredients in a saucepan; simmer for 10 min; blend until smooth and strain.
- 33. Remove cutlets from marinade; pat lightly dry to aid searing; bring to room temperature for 15 min.
- 44. Preheat char-grill to very high heat; oil the grates.
- 55. Grill cutlets 2–3 min per side for medium-rare (58–62 °C internal); brush with BBQ glaze in the final 30 sec of cooking each side.
- 66. Rest cutlets on a warm plate for 2 min before plating.
- 77. Fan 3 cutlets on the plate; brush with an additional layer of warm glaze; garnish with mint and lemon wedge.
Quality Check
- Internal temperature 58–62 °C for medium-rare — use probe at thickest point.
- Frenched bones are clean and presentation-ready.
- Glaze is glossy and adhered — not running off.
- Lamb has rested — no blood pooling on the plate.
Ribs Standards
All ribs smoked/cooked to safe internal temperature before service
Served with fries+salad OR veg+mash — confirm with guest
Sauce warm and on the side unless requested
Equipment
Char-grill, probe thermometer, saucepan, blender, fine sieve, tongs, warm serving plate
Allergens & Dietary
glutensoysesameGF