Lamb with Kiwifruit BBQ Style
The kiwifruit gives this dish a lovely tang and the sauce is nicely spicy. I love to serve it over mashed potato.
The kiwifruit gives this dish a lovely tang and the sauce is nicely spicy. I love to serve it over mashed potato.
- Carbohydrate 33.0158050259213 g
- Cholesterol 733.221176470588 mg
- Fat 110.867741372232 g
- Fiber 5.33525004390865 g
- Protein 59.0029985421935 g
- Saturated Fat 44.8159473388772 g
- Serving Size 1 1 Serving (735g)
- Sodium 1969.42082356009 mg
- Sugar 27.6805549820126 g
- Trans Fat 34.1077834447056 g
- Calories 1351 calories
Step-by-step
- In a shallow dish mix together the sugar, spice, vinegar and soy sauce. Season lightly. Place trimmed cutlets in the dish and turn to coat in the marinade. Leave for 2 hours.
- Peel the kiwifruit, reserve two slices cut from the centre, roughly chop the remainder. Wipe and chop the mushrooms.
- Heat the oil in a pan, drain the cutlets and place them in the pan. They will need about 5 minutes cooking each side. After about 8 minutes, when the cutlets are almost done add in the kiwifruit and mushrooms and pour over the remaining marinade. Cook stirring beside the cutlets for the last 2-3 minutes.
- Serve the cutlets with the kiwifruit/mushroom mixture over them and the reserved kiwifruit slices halved on top. Garnish with watercress and croutons if desired.
Substituting rice vinegar for white wine vinegar shifts the marinade profile toward a brighter, sharper acidity that cuts more aggressively through the rich fat of lamb cutlets. Acid acts as a structural tenderizer in protein fibers when applied over extended contact windows, which makes the two-hour soak specified here chemically necessary rather than optional. Sear the meat in a heavy cast-iron skillet preheated over medium-high heat for precisely five minutes per side to develop a deep Maillard crust without overcooking the interior past medium-rare.
Make-Ahead and Storage Protocol
Marinated raw lamb cutlets can be frozen directly in their liquid for up to three months, provided excess air is removed from the freezer bag to prevent freezer burn. Thaw frozen portions completely in the refrigerator for twelve hours before cooking. Cooked mushrooms and kiwifruit sauce do not hold well under refrigeration due to moisture release, so prepare the fruit and fungi fresh during the final sear rather than ahead of time.
- If the pan smokes excessively during the sear, lower the heat slightly and add half a teaspoon of neutral oil with a high smoke point.
- Pat the lamb cutlets thoroughly dry with paper towels prior to marinating to ensure proper adhesion of the liquid components.
- Serve the finished cutlets over starch bases like mashed potatoes to absorb excess pan juices efficiently.
