Crying Tiger Lamb Recipe | Marion's Kitchen (2024)

My spin on the Thai classic dish will make all your grilling dreams come true. So long as said dreams involve drenched-in-flavour, so-soft-it-melts-in-your-mouth and faff-free lamb, that is. Which all good dreams should, always. Serve this one family style with fresh lettuce, herbs and shoots, then wrap and roll, my friend.

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Crying Tiger Lamb

Ingredients

Steps

• 

  Preheat the oven to 180°C (350°F).

• 

  Place the lamb steaks in a shallow dish and pour over the oyster sauce and fish sauce. Use your fingers to massage the marinade all over the steak pieces, then set aside to marinate while you prepare the remaining ingredients.

• 

  For the spicy dipping sauce, toast the rice in a dry frying pan over high heat for around 2-3 minutes or until golden brown and fragrant (it should smell like popcorn). Use a mortar and pestle or a spice grinder to grind to a fine powder. In a bowl, combine the tamarind, fish sauce, sugar, chilli powder, lime juice, shallot and coriander. Add in the toasted rice powder and mix until well combined. Transfer to a small serving bowl and set aside until ready to serve.

• 

  Heat a large heavy-based, ovenproof frying pan over high heat. Brush with oil. When hot, add the lamb steaks and cook one side for 2 minutes until you get a nice charred colour. Flip the steaks and cook for a further 2 minutes on the other side until golden. Now transfer the pan to the oven and cook for 4–5 minutes (for medium rare –my steaks were roughly 3cm/just over 1” thick) or until cooked to your liking. Transfer to a cutting board and allow to rest for 5 minutes.

• 

  Slice the lamb steaks on the diagonal and then transfer to a large platter or board along with the fresh lettuce leaves, mint, beans, snow pea shoots (if using) and the spicy dipping sauce. Serve family-style.

30-minute mealsBarbecueDinnerDinner PartyGrillLambParty food

1 tbsp oyster sauce

1 tbsp fish sauce

4 x 150g (5 oz) lamb steaks

vegetable oil, for brushing

fresh lettuce leaves, to serve

fresh mint, to serve

trimmed green beans, to serve

snow pea shoots (optional), to serve

Spicy dipping sauce (nahm jim jaew)

2 tsp raw glutinous rice (also known as sticky rice)

1 tbsp tamarind concentrate

3 tbsp fish sauce

1 tbsp brown sugar

1 tbsp Thai chilli powder

1 tbsp lime juice

1 small red shallot, sliced into fine wedges

2 tsp finely chopped coriander (cilantro)