BBQ gochujang lamb cutlets with toasted green bean & sesame salad

Method

• step 1

  Combine the glaze ingredients in a pan and simmer over a medium heat for 5 mins. Set aside to cool. The glaze will keep chilled for up to two weeks.

• step 2

  Slash the fat along the back of the lamb cutlets in five places using a sharp knife or pair of kitchen scissors. Coat the cutlets in some of the cooled glaze (reserving the rest), then put on a plate and leave to marinate in the fridge for 1 hr. Meanwhile, heat the barbecue to low. After 1 hr, put the cutlets in a warm (not too hot) spot on the barbecue, fat-side down. These need to cook slowly over a gentle heat so they don’t burn and so the fat can render.

• step 3

  Once the fat has rendered slightly, brush the cutlets with more glaze. Turn up the heat of the barbecue or move the cutlets to a hotter part, laying them directly over the heat. Cook for about 1 min on each side until browned. Continue to cook, brushing the cutlets with more glaze, for 2 mins on each side, shuffling them around as you go so they don’t catch. When ready, the cutlets should be pink and the glaze sticky. Leave to rest.

• step 4

  For the bean salad, mix the green beans with the olive oil, and season well. If the grill of your barbecue has large gaps, put a sheet of foil on top before tipping in the beans (otherwise, they can be cooked directly on the grill). Cook for 2-3 mins until lightly coloured, then remove to a bowl. Add the remaining ingredients, except the lime juice and mint, stirring until cooled slightly, then add the lime juice and mint, and season to taste. Serve the lamb cutlets with the bean salad on the side.