Black Pepper Lamb Cutlets

soy sauce

🥗Healthier: tamari

💰Cheaper: salt + water

Tamari is gluten-free, while salt + water is a budget-friendly alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more affordable.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower-glycemic sweetener, while sugar is cheaper.

lamb cutlets

🥗Healthier: chicken thighs

💰Cheaper: pork chops

Chicken thighs are leaner, while pork chops are a more economical protein.

Place lamb chops into a bowl.

Add corn flour, a pinch of salt, and light soy sauce to the bowl with lamb chops.

Massage the ingredients into the lamb chops until absorbed.

Let the lamb chops sit for 5 to 10 minutes.

Prepare the sauce by measuring 1 tablespoon of oyster sauce into a bowl.

Add 1 tablespoon of light soy sauce to the bowl with oyster sauce.

Add 2 tablespoons of dark soy sauce to the mixture.

Add castor sugar and rice vinegar to the sauce mixture and whisk until combined.

Slice ginger into thin pieces, keeping them visible when frying.

Chop spring onions into 4 cm batters, keeping both the light and green parts.

Preheat a skillet over medium to high heat and add vegetable oil.

Cook lamb chops for about 1 minute on each side until pink in the center.

Add the prepared sauce to the skillet with the lamb chops and swirl to combine.

Add a splash of water to the skillet to prevent sticking.

Add freshly cracked pepper to the dish, about 1 teaspoon, and toss the lamb chops in the sauce.

Add garlic and ginger to the skillet and let them soften in the sauce.

Add spring onions last to wilt slightly but remain crunchy.

Turn off the heat and transfer the lamb chops to a platter, pouring the sauce over the top.

Garnish with more freshly cracked pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens