From a recipe by Sarah Lewis, via www.taste.com.au
Tender lamb cutlets are paired with spring asparagus and button mushrooms with a tasty glaze in this delicious dinner for two.
Serves 2
Ingredients
10 cherry truss tomatoes
80ml (1/3 cup) rice bran oil
2 bunches asparagus, halved diagonally
130g button mushrooms
1 small fresh red chilli (optional), seeded, finely chopped
1/2 teaspoon sesame seeds
6 lamb cutlets, French trimmed, excess fat trimmed
Thinly sliced spring onions (shallots), to serve
Mirin glaze
60ml (1/4 cup) kecap manis
1 tablespoon mirin
1 tablespoon Soy Sauce
Method
Preheat oven to 180°C. Place tomatoes on a lined baking tray. Drizzle over 1 tablespoon
oil. Roast for 10 minutes or until softened slightly.
Meanwhile, to make the mirin glaze, place the kecap manis, mirin and soy sauce in a small saucepan over medium-high heat. Bring to the boil, stirring constantly. Reduce heat to low and simmer for 1 minute.
Steam the asparagus in a steamer over boiling water for 2-3 minutes or until bright green and tender crisp. Drain. Keep warm.
Heat 1 tablespoon of the remaining oil in a frying pan over high heat. Stir in mushrooms for 2-3 minutes or until soft. Reduce heat to low. Stir in the chilli, sesame seeds and half the mirin glaze. Stir in asparagus for 1 minute or until warmed through.
Heat the remaining oil in a large frying pan over medium-high heat. Season the lamb.
Cook, turning, for 2-3 minutes for medium or until cooked to your liking.
Divide mushroom mixture and tomatoes among plates. Top with the lamb.
Drizzle over remaining glaze. Top with spring onion.