Hunan-Style Grilled Lamb Cutlets — with Roast Chats & Greens

Guide generated from: “I'm obsessed with these spicy grilled lamb cutlets” — Marion's Kitchen (Marion Grasby) · 8 min 56 s · Quantities and method checked against Marion's written recipe. Tap any step to jump the video there; double-tap left/right halves to skip back/forward 5 seconds. Timestamps marked ▶ ~m:ss are approximate — needs manual timing.

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🛒 Ingredients — ✓ from Marion's written recipe (serves 4)

2 tsp cumin seeds
2 tbsp light soy sauce, 1 tbsp Chinese Shaoxing wine, 1 tbsp hoisin sauce, 1 tsp dark soy sauce
12 lamb cutlets or lamb chops — from your butcher for now (French-trimmed cutlets if you can get them); our own Cape Schank lamb is coming soon, and this'll be the first guide updated the moment it lands
1 tsp chilli flakes, 1 tsp sea salt flakes, 1 tsp sesame oil
To serve: thinly sliced spring onion and coriander
To serve alongside (our addition — not in Marion's recipe): whole-roasted Potatoes - Chats, steamed green beans or broccolini, and a simple winter salad or minted peas

🥕 From your box & our makers

Cape Schank lamb — our own grass-fed & finished lamb from the Mornington Peninsula, coming soon as packs just like our beef. For now, this recipe works beautifully with lamb from your butcher — we'll update this guide the moment ours lands.
Spring Onion (bunch) and Coriander (bunch) — both in the shop this week, and both already in Marion's recipe
Potatoes - Chats (small) - 5kg bags — whole-roasted, the veg star of this plate
Beans - Green or Broccolini (bunch) — pick whichever's looking best this week
Mint (bunch) — if you're going the minted-peas route (peas themselves are a pantry/freezer item — we don't stock fresh peas)

🧰 Equipment · ⏱ Timing

A small frying pan (toasting cumin), a mortar and pestle (a rolling pin over a snap-lock bag works too), a large frying pan / chargrill pan / BBQ plate, and a glass or ceramic dish for marinating
For the sides: a baking tray (potatoes) and a saucepan or steamer (greens)
Video: 8 min 56 s · Hands-on: about 15 minutes · Marinate 10 min – 2 hr (do this ahead if you can) · Rest 2–3 min
Running order that actually works: get the Chats potatoes into the oven first (whole, skin on, oil + salt, ~200°C for 35–40 minutes) — they take far longer than the lamb. Marinate the lamb while the oven heats. Start your greens with about 10 minutes of oven time left. The lamb itself cooks and rests in well under 10 minutes, so it should be the very last thing you do.
Serves 4 (12 cutlets) — the veg sides easily stretch further; a 5kg bag of Chats is a big-batch buy, so roast what you need (roughly 750g–1kg for 4) and keep the rest raw in the fridge for next time