Lamb and Marinade
4 lamb cutlets
1 thumb of galangal, chopped
1 tbsp BLAK ELDUR
1 red chilli, sliced
1 lemongrass stalk, bruised
Zest and juice of 1 lime
1 tbsp mushroom shoyu (or light soy sauce)
Dressing
1 lemongrass stalk, finely chopped
1 thumb of galangal, peeled and chopped fine
1 cloves garlic, chopped
1 red chilli, finely chopped
½ puck palm sugar, grated
Juice of 1 lime
1 tsp BLAK ELDUR
1 tbsp mushroom shoyu
Herb Salad
Lemongrass, shaved thin
Coriander stalks, 2 cm
Chives, 2 cm
Lime leaf, chiffonade
Method:
1. For the marinade, rub the lamb generously with the mixture and let it marinate overnight.
2. For the dressing, pound all the ingredients into a smooth paste.
3. Bring the lamb to room temperature.
4. Preheat the Big Green Egg to 250°C.
5. Grill the lamb cutlets for 2 to 3 minutes on each side, lowering the lid between turns. Look for a crispy exterior and a pink center.
6. Let the meat rest for 5 minutes under loose foil to allow the juices to redistribute.
Chef’s Notes
Use a mix of charcoal. Start with a good quality lump wood for steady heat, then add a few chunks of cherry or applewood for gentle sweetness that pairs beautifully with lamb. If you want a deeper smoke, drop in a bit of oak halfway through. It gives more structure without the depth.
If you serve sides, Roasted aubergine or sticky rice with miso butter would be a perfect addition
A dry Riesling cuts through the richness and smoke. If beer is your thing, reach for a Vienna lager or a crisp New Zealand pilsner. For something slower, a Highland whisky with honey and citrus notes ties it all together.
