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    You are in: Home / Australian / Spiced Lamb Cutlet Salad With Thai Dressing Recipe
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    Spiced Lamb Cutlet Salad With Thai Dressing

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Jewelies's Note:

    From Delicious magazine.

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    Units: US | Metric

    Thai Dressing


    1. 1
      Toast the cumin seeds in a small dry frypan over medium-high heat for 1 minute or until fragrant. Place in a bowl with the coconut milk, curry paste and mint. Season with salt and pepper, then add the lamb and toss to coat.
    2. 2
      Cover and marinate in the fridge for at least 4 hours, preferably overnight.
    3. 3
      For dressing, shake ingredients in a screw-top jar to combine.
    4. 4
      Heat a barbecue or chargrill to high and allow lamb to come to room temperature. Barbecue the lamb for 1-2 minutes each side for medium-rare, or to your liking. Set aside to rest.
    5. 5
      Meanwhile, place extra mint and remaining ingredients in a large bowl. Toss salad with half the dressing. Place on a platter, top with lamb and drizzle with the remaining dressing.

    Ratings & Reviews:


    Nutritional Facts for Spiced Lamb Cutlet Salad With Thai Dressing

    Serving Size: 1 (207 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 219.0
    Calories from Fat 146
    Total Fat 16.2 g
    Saturated Fat 8.9 g
    Cholesterol 0.0 mg
    Sodium 1431.4 mg
    Total Carbohydrate 18.1 g
    Dietary Fiber 3.1 g
    Sugars 11.0 g
    Protein 4.6 g

    The following items or measurements are not included:

    green curry paste

    lamb cutlets

    mixed baby greens

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