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Korean Spiced Lamb Cutlets

Serves 4

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For the Korean spiced lamb cutlets
12 French-trimmed lamb cutlets, excess fat removed
100g gochujang (Korean fermented red pepper paste- available at oriental supermarkets) or alternatively brown miso paste mixed with a little cayenne pepper
5 tbsp sake
3 tbsp soy sauce
3 tbsp mirin
1/2 tsp mild or hot chilli powder
1 tbsp toasted sesame oil
1 tsp toasted black sesame seeds or normal sesame seeds, to serve

For the sesame dressing
30g tahini (sesame seed paste)
2 tsp lemon juice

In a large bowl, whisk together the gochujang paste, sake, soy, mirin, chilli and sesame oil. Coat the lamb in the mixture, cover and leave to marinate in the fridge for 12 hours, turning the lamb over halfway through the process.

When your BBQ is ready, place the lamb on the grill, brush with the marinade and cook for 3-4 minutes on each side- until golden but still a bit pink in the middle. Set aside for 5 minutes.

Mix together the tahini and lemon juice to make the sesame dressing.

To serve, divide the lamb cutlets between plates and sprinkle over the black sesame seeds.

Coal-roasted aubergines with yoghurt dressing
2 aubergines
1 clove of garlic
150gm Greek yoghurt
2tbsp extra virgin olive oil
Sea salt and ground white pepper

Place the aubergines on the grill turning occasionally until skins are blackened and the flesh has collapsed about 10-15 minutes.

Allow to cool slightly and carefully remove the skins, leaving the aubergines intact. Leave to stand for 30 minutes to allow the excess water to drain.

To make the dressing, whisk the garlic, yoghurt, olive oil and season with salt and pepper.

Split the aubergines lengthwise and serve with the yoghurt dressing.

Shaved courgettes, peas, mint and lemon dressing
2 courgettes
200g shelled or frozen peas
1 small bunch of mint, ripped
A handful of pea shoots
6tbsp extra virgin olive oil
2tbsp white wine vinegar
½ lemon, juiced and grated
To make the dressing mix the oil, vinegar, lemon juice and zest together in bowl.

Thinly slice the courgettes lengthwise, add the cooked peas, mint and peas shoots into a large bowl and toss with the dressing. Add salt and pepper to taste.

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