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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 31 Chloe and Kelly: Bourbon Lamb Cutlets with Potato Salad and "Kick-Ass" Chilli Sauce

Check out CHloe and Kelly's Bourbon Lamb recipe from TV2's My Kitchen Rules

Prep: 45 mins (+3 hours marinating)

Cook: 1 hour

Serves: 4



  • 12 lamb cutlets
  • 1 large onion, thinly sliced
  • 25g butter


  • 1/2 lemon, juiced
  • 1 garlic clove, crushed
  • 1 long red chilli, chopped
  • 125ml (1/2 cup) bourbon whiskey
  • 60ml (1/4 cup) maple syrup
  • 60ml (1/4 cup) soy sauce
  • 60ml (1/4 cup) white vinegar
  • 60ml (1/4 cup) cola
  • 2 tsp finely chopped rosemary
  • 2 tsp smoked paprika
  • 2 tsp sweet paprika
  • 2 tsp cumin
  • 2 tsp ground cinnamon

Bourbon sauce

  • 1 tbs olive oil
  • 3 garlic cloves, crushed
  • 2 eschalots, chopped
  • 1 long red chili, chopped
  • 125ml (1/2 cup) bourbon whiskey
  • 2 tbs smoked paprika
  • 400g can chopped tomatoes
  • 2 tbs maple syrup
  • 2 tbs tomato paste
  • 2 tbs soy sauce
  • 2 tbs white vinegar
  • 2 rosemary sprigs
  • 1 tbs brown sugar

Kick-ass chilli sauce

  • 3 bird’s-eye chillies
  • 2 long red chillies
  • 2 garlic cloves
  • 1 eschalot
  • 125ml (1/2 cup) olive oil
  • 125ml (1/2 cup) white vinegar
  • 4 tbs sugar
  • 1/2 lemon, juiced
  • 2 tsp chilli powder


  • 1 egg
  • 2 tbs lemon juice
  • 1 tsp Dijon mustard
  • 125ml (1/2 cup) light olive oil
  • Salt and pepper, to season

Potato salad

  • 1kg potatoes, cut into 4cm pieces
  • 2 rashers bacon
  • 1/2 cup chopped mint
  • 2 spring onions, finely chopped



  1. To make marinade, combine all ingredients in a medium bowl. Add lamb cutlets and toss to coat. Cover with plastic wrap and refrigerate for 3 hours or overnight to marinate.
  2. To make bourbon sauce, heat oil in a small saucepan over medium heat. Add garlic, eschalot and chilli and cook, stirring, for 4 minutes or until softened. Add bourbon and cook for 2 minutes. Stir in remaining ingredients and simmer for 6 minutes or until thickened. Set aside to cool.
  3. To make kick-ass 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 chilli 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 powder and remaining oil and cook for 1 minute. Set aside to cool.
  4. To make mayonnaise, process egg, lemon juice and mustard in a food processor until well combined. With the motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and emulsified. Season, then refrigerate.
  5. To make potato salad, place potatoes in a saucepan of cold salted water. Bring to the boil and cook gently for 15 minutes or until just tender. Drain and allow steam to evaporate. Cool slightly, then place in a large bowl.
  6. Place bacon in a lightly oiled frying pan over medium heat and cook, turning, for 5 minutes or until crisp. Cool slightly, then finely chop. Add chopped bacon to potatoes with remaining ingredients and mayonnaise. Gently toss to combine.
  7. Heat a barbecue hotplate to high. Drain excess marinade from lamb, then add to grill and cook, brushing continuously with bourbon sauce, for 2 minutes on each side or until cooked to your liking. Transfer lamb cutlets to a plate to rest.
  8. Add onion to barbecue hotplate and cook, tossing, for 4 minutes or until tender. Add butter and toss until melted and combined.
  9. Divide potato salad among serving plates and top with lamb and onions. Serve with chilli sauce to the side.



  • Store any leftover chilli sauce in an airtight container in the refrigerator for up to 1 week.