Recipe by Justine Schofield, Featured on Everyday Gourmet
Serves 4 | Prep 10 | Cook 1 hour
Ingredients:
½ tsp vegetable oil
8 lamb cutlets (or 4 large loin chops)
1 red capsicum, cut into 3 cm squares
150g can of bamboo shoots, drained and rinsed
1 bunch of spring onions, cut into 5cm batons
2 bunches of broccolini
A pinch of salt
Small handful of coriander leaves
Marinade:
125ml AYAM™ black bean sauce
3 tbsp honey
½ tsp AYAM™ pure sesame oil
2cm piece of ginger, finely grated
1 clove garlic, minced
Method:
Preheat the oven to 200°C and line a tray with foil and baking paper (this will make washing up much easier).
Arrange the capsicum, bamboo shoots, spring onions, and broccolini on the tray. Drizzle with oil, add a pinch of salt, and coat with your hands. Spread the vegetables out in a single layer and roast for 10-15 minutes.
Combine the marinade ingredietns in a bowl.
Add a splash of oil to a frying pan over medium-high heat, then sear the cutlets for about 1 minute on each side to seal them.
Remove the vegetables from the oven and arrange the cutlets on top. Brush over the marinade and roast for 5-10 minutes.
Serves 4 | 
Prep 10 | 
Cook 1 hour 
