Ingredients
- 16 lamb cutlets
- 125 ml (½ cup) Japanese plum wine
- 2 tablespoons Japanese soy sauce
- 1 teaspoon finely grated fresh ginger
- 2 garlic cloves, crushed few drops sesame oil
- 4 x 200 g (7 oz) orange sweet potatoes
- oil, for brushing
Ginger nori butter
- 90 g (3¼ oz) butter, softened
- 1½ tablespoons very finely shredded nori
- 2 teaspoons finely grated fresh ginger
Method
1. Trim the lamb cutlets of any excess fat. Mix together the plum wine, soy sauce, grated ginger, garlic and sesame oil, add the cutlets to the marinade and turn them a few times so they are well coated. Cover the dish with plastic wrap and refrigerate it for 3 hours.
2. To make the ginger nori butter, mash the butter, shredded nori and grated ginger together and season to taste with pepper.
3. Preheat a covered barbecue to medium indirect heat. Brush the sweet potatoes with a little oil and wrap in a double layer of foil. Put them on the barbecue and replace the lid. Roast the potatoes for 50 minutes, or until they are tender when pierced with a sharp knife, then remove them from the heat and leave the barbecue uncovered.
4. Drain the marinade into a small saucepan and boil it over high heat for 5 minutes or until it is reduced by about half. Brush the chargrill plate with a little oil and cook the cutlets for 1 minute, then turn them over, brush with the reduced marinade and cook them for another minute. This will give a rare cutlet, so if you like your meat cooked a little more, you'll need to extend the cooking time on each side by a minute or so. Remove the cutlets from the barbecue, brush them with the remaining reduced marinade, cover, and leave them to rest for 3 minutes. Serve the lamb with the orange sweet potatoes topped with nori butter. They are delicious with an Asian leaf salad (try a few handfuls each of mizuna, baby tatsoi and Chinese cabbage) or lightly steamed Asian greens.
