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Grilled Lamb Cutlets on Pearl Barley Risotto with Wasabi Mayonnaise

by GMV - Got My Vote!' (follow)
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Easy (2874)      Dinner (2274)      Quick (1387)      Lamb (64)      Risotto (42)      Wasabi (6)     
Kewpie's wasabi mayonnaise is my latest discovery and I am excited.

The tangy wasabi mayonnaise gives these tender lamb cutlets a real kick and makes that 'average' family dinner that little bit more exciting! I am proud to say the full-bodied flavour wasabi mayo had us all licking our plates!

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 2 servings

6 fresh frenched lamb cutlets
20ml red wine
6 tablespoon pre-cooked risotto rice
4 tablespoon Kewpie wasabi mayonnaise
10g Italian Grana Padano cheese
100g baby spinach salad
Salt and pepper to season

Lay lamb cutlets into a shallow glass dish. Add 4 tablespoon of red wine. Season with sea salt and pepper.

Allow to marinate for 10 - 15 minutes.

Note: I have used pearl barley instead of arborio rice, the cooking method for the risotto is here
Warm up the pre-cooked pearl barley risotto and arrange onto plate as shown.
Wash baby spinach salad leaves.

Melt garlic butter in a non-stick frying pan or chargrill over medium-high heat.
Cook the lamb cutlets for 2-3 minutes each side until well browned and cooked through.

Place the lamb cutlets on top of the pearl barley risotto.

Garnish with baby spinach, shaved Grana Padano cheese and top with a dollop of wasabi mayonnaise.

Season with salt and black pepper.

These lamb cutlets are delicious with the Japanese wasabi mayonnaise with a touch of sophistication.

I like this Recipe - 5
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