Ingredients:
- 100g gochujang (Korean fermented red pepper paste, see Tip) or use brown miso paste mixed with a little cayenne pepper
- 5 tbsp sake
- 3 tbsp soy sauce
- 3 tbsp mirin (see Tip)
- 1/2 tsp mild or hot chilli powder
- 1 tbsp toasted sesame oil
- 12 French-trimmed lamb cutlets, excess fat removed
- 200g fine green beans, trimmed
- 1 tsp toasted black sesame seeds (see Tip) or normal sesame seeds, to serve
- For the sesame dressing
- 30g tahini (sesame seed paste)
- 2 tsp lemon juice
Directions:
- In a large bowl, whisk together the gochujang paste, sake, soy, mirin, chilli and sesame oil.
- Add the lamb, turn to coat in the marinade and cover and chill for 12 hours to marinate, turning the lamb over halfway.
- Just before serving, cut the beans diagonally into 5cm lengths.
- Cook in a saucepan of boiling water for 1 minute.
- Drain and refresh in cold water. Set aside.
- Preheat the grill to high. Lift the lamb from the marinade and spread out in 1 layer on a large, foil-lined baking tray.
- Grill, brushing with the marinade, for 3-4 minutes each side, until golden but still a bit pink in the middle. Set aside for 5 minutes.
- Divide the lamb cutlets between plates and sprinkle with the black sesame seeds. Make the sesame dressing.
- Mix together the tahiniand lemon juice and serve alongside, with the cooked beans.
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