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Oyster sauce lamb with smothered cabbage


  • Whisk the oyster sauce with 2 tbsp soy, 4 crushed garlic cloves, the sugar, juice of 2 limes and 60 ml oil in a large bowl until well combined. Add the lamb, toss well and set aside to marinate for 20-30 mins.
  • When ready, cook the cutlets to the desired degree on a preheated BBQ or ridged grill, brushing with the marinade as you do so. Remove and set aside to rest for a few minutes.
  • At the same time, heat a little fresh oil in a wok (or heavy-bottomed pan) and sauté the red onion with the remaining garlic until tender. Then add a good splash of soy with the cabbage, stock and seasonings. Mix well, cover and cook until the cabbage has wilted.
  • Serve the cutlets on a bed of the cabbage with the coriander sprinkled on top and lime wedges alongside.


  • 3 tbsp oyster sauce
  • soy sauce
  • 5 garlic cloves, crushed
  • a good pinch of brown sugar
  • 3-4 limes
  • vegetable oil
  • 12 lamb cutlets, French trimmed
  • 1 red onion, finely sliced
  • ½ Savoy cabbage or wonga bok, shredded
  • 1 cup chicken or vegie stock
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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