Juicy Gochujang Lamb Cutlets with Pickled Slaw and Jasmine Rice
Succulent, melt-in-the-mouth lamb meets the delicious flavours of gochujang in these irresistible Air Fryer Lamb Cutlets. Glazed to perfection and air fried for a juicy centre, they’re served alongside a crisp, tangy pickled slaw and aromatic jasmine rice. A vibrant, elegant plate that’s as effortless to make as it is unforgettable to eat.
prep time
10 mins
cook time
10 minutes
serves
2 people
Ingredients
- 4 lean lamb cutlets, lightly trimmed of fat
- 2-3 tablespoons gochujang paste, or to taste
- 1 tablespoon sesame oil
For the pickled slaw:
- 6 tablespoons rice wine or white wine vinegar
- 4 tablespoons caster sugar
- 2 carrots, peeled and cut into thin strips or julienned
- 6-8 small radishes, finely sliced
- ¼ green or red cabbage, shredded
To garnish:
- Finely chopped spring onions
To serve:
- Steamed jasmine or white rice
Method
- To prepare the marinade; in a large bowl mix the gochujang and sesame oil together. Season with salt and pepper, if required.
- Add the lamb and brush the marinade all over to coat. Cover and set aside to marinate for a few minutes.
- Meanwhile, prepare the slaw; in a large bowl mix the rice or white wine vinegar and sugar together. Add the vegetables and stir gently. Cover and set aside to gently pickle the vegetables.
- Preheat the air-fryer to 200ºC for a few minutes. Arrange the lamb evenly in the air-fryer basket (do not overcrowd) and cook for 12-16 minutes (for medium), turning halfway during the cooking time until the lamb is caramelised and cooked through.
- Remove from the air-fryer and transfer to a warm plate. Cover loosely with foil to rest.
- Garnish the lamb with the spring onions and serve with the slaw and the rice.
