Here’s a Thai-inspired lamb BBQ recipe for Australia Day from Chef Kelly Lord. Kelly is Cooking School Chef at The Spirit House, Yandina (Sunshine Coast), and a regularly featured chef at the Sticky Rice Cooking School in Adelaide.
Serves 4
Ingredients
15 trimmed lamb cutlets
2 tablespoons vegetable oil
4 dried red chillies, chopped
1 cardamon pod, seeds only
¾ teaspoon cumin
1 teaspoon coriander seeds
2 cloves
3 x 1cm pieces cassia bark
1 tablespoon lemongrass
5 black peppercorns, ground
¼ tablespoon ginger powder
½ tablespoon garlic powder
1 tablespoon onion powder
Method
Preheat oven to 170C. Place cardamom, cumin, coriander, cassia and lemongrass in a pan and roast in the over for 10 minutes. Add chilli and roast for a further 5 minutes or until the chilli is dark, but not burnt. Remove from the oven and allow spices to cool. Place spices in a grinder or mortar and pestle and blend to a fine powder.
Place spices in a bowl and mix through salt, black pepper, ginger, garlic and onion powders. Mix together and set aside until needed.
Rub spice mix into the lamb cutlets and barbeque for 4-5 minutes both sides, or until cooked to your liking. Serve on a chopping board or platter with some of the spice mix in a small bowl.
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To finish with something sweet, try this Chocolate Balls recipe click here to view
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