Red roasted lamb cutlets

I’ve previously mentioned that I don’t like lamb that much. But I do cook it occasionally for friends.

Red fermented beancurd

Red fermented beancurd

Red fermented beancurd tinges these lamb cutlets a ruddy red-brown and the end result is deeply savoury but with a mild sweetness. There are two main kinds of fermented beancurd; white and red. The white variety is commonly used to flavour a simple stir fry of water spinach, also known as kang kong. The red kind is the stronger flavoured of the two and probably more of an acquired taste.

I roasted these lamb cutlets in the oven but they’re really great cooked on a grill or a BBQ too. Since I don’t like lamb much am such a good person, I let everyone else devour the lamb. An empty platter was all that remained at the end of the night.

Feeds: 4-6 people
Start cooking: 3 hours before eating

Red roasted lamb cutlets


  • 1 kg x lamb cutlets
  • 2 cubes x red fermented beancurd
  • 1 tablespoon x red fermented beancurd liquid (in the jar, surrounding the cubes of beancurd)
  • 2 x garlic cloves
  • 1 tablespoon x sugar
  • 1 tablespoon x sesame oil
  • 1 tablespoon x light soy sauce
  • 1 teaspoon x sea salt


  1. Place the red beancurd, beancurd liquid, sugar, salt, soy sauce and sesame oil in a large bowl. Mix with a fork until you have a smooth paste.
  2. Chop the garlic and then stir through the marinade.
  3. Add the lamb cutlets and mix until evenly coated. Marinate for 2 hours or ideally overnight in the fridge.
  4. To cook, take lamb cutlets out of the fridge 30 minutes before cooking.
  5. Preheat the oven to 220 C/ 425 F.
  6. Place lamb cutlets in a single layer on a roasting tray. There will be enough fat cooking out of the lamb so you don’t need to use any oil.
  7. Roast for 20-25 minutes or until lamb is cooked through.

If you’re like me and am not that fond of lamb, then this also works well with pork or chicken too.