We’re celebrating national BBQ week with this stunning recipe from chef Ani Arora at Nirvana Kitchen. Marinated in curry powder and accompanied by a delicious wasabe and roasted garlic mayonnaise, this recipe is a certified crowd pleaser for your next BBQ party.
Serves 2 people
4 lamb cutlets
2 tsp medium curry powder
1 tsp balsamic glaze
Small handful of beetroot crisps
2 shitake mushrooms
Truffle Edamame Puree
20g edamame beans
½ tsp truffle oil
Pinch of cumin seeds
8g wasabi paste
Juice of ½ lemon
1 roasted garlic clove
Take the four lamb cutlets and coat them in the curry powder, set aside to marinate.
For the edamame puree, boil the edamame beans until soft and then blend with the truffle oil, cumin seeds and a splash of water until a smooth puree is formed.
For the mayonnaise, crush the garlic until smooth and combine with the mayonnaise, wasabi and lemon juice.
Fire up the BBQ and place the lamb chops on for around 3-4 minutes before turning over. You want to have a good colour and chargrill on the meat but a nice juicy centre. Set aside to rest for a couple of minutes.
Set up the plate with the truffle edamame puree and dots of balsamic vinegar. Arrange the lamb cutlets on top and garnish with shitake mushrooms and beetroot crisps.