Bourbon lamb cutlets with potato salad and kick-ass chilli sauce

Since my last recreated from MasterChef Bourbon Scotch fillets & salad with kick-ass chili sauce. I am taking it to another level with more of my own ingredients.

I am a chili lover and as usual I have added more chili. Use fresh bought salad to go with it. This time I use lamb cutlets, and potato. Remembered Jamie Oliver’s boiled potatoes: he doesn’t peel the skin. Just brush off the dirt and wash clean. So, I am trying out his boiled potatoes method.

My lamb cutlets is medium rare. Glad it turns out to my palate and satisfied my stomach. It’s delicious comfort and spicy enough for me. Let’s cook!!!


6 lamb cutlets (medium size and health smart)
salads mix fresh or packet your choice
cherries tomatoes mix fresh or pre-pack
6 baby white potatoes, brush off dirt and wash

Marinade – Bourbon

1/2 lemon, juiced
1 garlic clove, crushed
2 long red chillies, chopped or 1 red and 1 green
125 ml (½ cup) bourbon whiskey
60 ml (¼ cup) honey
60 ml (¼ cup) soy sauce
60 ml (¼ cup) white vinegar
60 ml (¼ cup) cola
2 Tsp finely chopped rosemary
2 Tsp Hungarian hot paprika
2 Tsp sweet paprika
2 Tsp cumin
2 Tsp ground cinnamon

Kick-Ass Chili Sauce

4 bird’s-eyes chillies
4 long red chillies
2 garlic cloves
1 eschalot
125 ml (½ cup) truffle infused olive oil or just olive
125 ml (½ cup) apple cider vinegar
2 Tbs white sugar
1/2 lemon, juiced
2 Tsp chili flakes and powder


To make marinade, combine all ingredients in a medium bowl. Add cutlets and toss to coat. Cover and refrigerate for 4 hours or overnight to marinate.

To make chilli sauce, process chillies, garlic and eschalot in a food processor until finely chopped. Heat half the oil in a small saucepan over medium heat. Add chillies mixture and cook for 4 minutes or until softened.

Stir in vinegar, then stir in sugar and lemon juice. Simmer for 10 minutes or until reduced slightly. Stir in chilli flakes and powder and remaining oil and cook for 1 minute. In a pot pour water enough to cover potatoes and add 1 Tsp salt. Bring to boil for about 5 minutes. Turn to low heat and simmer until potatoes are soft and cooked. Drain and set aside cover with foil.

Preheat oven 200 degrees C. Bring out cutlets to room temperatures. Shake excess marinade off cutlets, then add to pan foil lined pan and brushing with kicking ass chilli sauce, roast for 3-4 minutes on each side or until cooked to your liking.

Once done to your liking. Transfer to a plate to rest about 5 minutes, cover with foil. Repeat brushing with kicking ass chilli sauce, while it’s still hot. Meantime, prepare salad and plate them onto plates equal portion. Then place 3 potatoes on top the salad. Followed by cutlets. Serve with a glass of red wine.

Note: This recipe is for those who can take extra hot. If you can’t please use the original from MasterChef. I have recreated this recipe extra hot to my palette and liking.