{"id":275,"date":"2018-07-27T22:06:15","date_gmt":"2018-07-27T12:06:15","guid":{"rendered":"http:\/\/hawthornegarage.socialtap.com.au\/?p=275"},"modified":"2018-07-30T16:26:54","modified_gmt":"2018-07-30T06:26:54","slug":"bbq-beer-marinated-lamb-cutlets-with-zesty-herb-dipping-sauce","status":"publish","type":"post","link":"https:\/\/www.hawthornegarage.com.au\/bbq-beer-marinated-lamb-cutlets-with-zesty-herb-dipping-sauce\/","title":{"rendered":"BBQ Beer Marinated Lamb Cutlets With Zesty Herb Dipping Sauce"},"content":{"rendered":"<h3>Ingredients<\/h3>\n<ul>\n<li>1kg Lamb Cutlets<\/li>\n<li>350mL Pale Ale<\/li>\n<li><em>Marinade:<\/em><\/li>\n<li>2 cloves Garlic<\/li>\n<li>2 large Golden Eschalots<\/li>\n<li>1 sprig Rosemary, stripped from stem<\/li>\n<li>2 tbsp. Honey<\/li>\n<li>1\/2 cup Extra Virgin Olive Oil<\/li>\n<li>Sea Salt<\/li>\n<li>Black Pepper<\/li>\n<li><em>Zesty Herb Dipping Sauce:<\/em><\/li>\n<li>1 cup fresh Parsley, packed<\/li>\n<li>1 cup fresh Coriander, packed<\/li>\n<li>1 clove Garlic<\/li>\n<li>1 small Golden Eschallot<\/li>\n<li>Zest of 1 Lemon<\/li>\n<li>Zest of 1 Lime<\/li>\n<li>Juice of 1\/2 Lemon<\/li>\n<li>Juice of 1 Lime<\/li>\n<li>1\/4 cup Maple Syrup<\/li>\n<li>2 tbsps. Balsamic Vinegar<\/li>\n<li>1\/4 tsp. Red Pepper flakes<\/li>\n<li>1\/2 cup Extra Virgin Olive Oil<\/li>\n<li>Salt &amp; Pepper to taste<\/li>\n<\/ul>\n<h3>Method<\/h3>\n<p><strong><em>Marinating the Lamb:<\/em><\/strong><\/p>\n<ol>\n<li>Place all marinade ingredients into a food processor &amp; pulse\u00a0until blended.<\/li>\n<li>In a large bowl, add mixture to the cutlets. Pour in just enough beer to totally cover the meat.<\/li>\n<li>Gently combine Beer, meat and marinade well. Seal bowl with clingwrap &amp; let marinate in the refrigerator for minimum 1 hour.<\/li>\n<\/ol>\n<p><strong><em>Making the dipping sauce:<\/em><\/strong><\/p>\n<ol>\n<li>Place all the dipping sauce ingredients into a food processor &amp; pulse until blended. Set aside.<\/li>\n<\/ol>\n<p><strong><em>To grill the Lamb:<\/em><\/strong><\/p>\n<ol>\n<li>Take the Lamb out of the refrigerator to rest until room temperature &#8211; about an hour or so.<\/li>\n<li>Preheat the BBQ to high. Drain off excess marinade. Reduce grill to medium high.<\/li>\n<li>Cook cutlets until desired level of doneness.<\/li>\n<\/ol>\n<p>&#8211; For medium rare, cook for about 2-2.5 minutes each side, depending on the thickness of the Lamb.<\/p>\n<p>Serve with your favourite grilled vegies or a fresh salad.<\/p>\n<p>Serve dipping sauce on the side or use as a bread spread.<\/p>\n<p><strong><em>Nelly&#8217;s Secret Tip:<\/em><\/strong><\/p>\n<p>For a rounder, milder dipping sauce, pre-roast Garlic &amp; Golden Eschalot. First, cut off tops of bulbs. Saturate both Garlic &amp; Golden Eschalot in Olive Oil &amp; roast at 180 degrees for 30-40 minutes or until soft. Bulbs should pop out when squeezed. Roast a few bulbs &amp; store in a jar for later use as a spread, to stir through salads or to add to dressings.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1kg Lamb Cutlets 350mL Pale Ale Marinade: 2 cloves Garlic 2 large Golden Eschalots 1 sprig Rosemary, stripped from stem 2 tbsp. Honey 1\/2 cup Extra Virgin Olive Oil Sea Salt Black Pepper Zesty Herb Dipping Sauce: 1 cup fresh Parsley, packed 1 cup fresh Coriander, packed 1 clove Garlic 1 small Golden Eschallot<\/p>\n","protected":false},"author":3,"featured_media":294,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[6,1],"tags":[],"class_list":["post-275","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/posts\/275"}],"collection":[{"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/comments?post=275"}],"version-history":[{"count":4,"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/posts\/275\/revisions"}],"predecessor-version":[{"id":337,"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/posts\/275\/revisions\/337"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/media\/294"}],"wp:attachment":[{"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/media?parent=275"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/categories?post=275"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/tags?post=275"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}