Spiced Lamb Cutlet Salad With Thai Dressing
- Ready In:
- 20mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 9.85 ml cumin seeds
- 165 ml coconut milk
- 22.18 ml thai green curry paste
- 14.79 ml chopped mint leaf, plus
- 118.29 ml mint leaf
- 29.58 ml olive oil
- 12 french-trimmed lamb cutlets
- 709.77 ml mixed baby greens
- 100 g bean sprouts, trimmed
- 225 g thin green beans, blanched in boiling salted water for 2 minutes
- 4 green onions, thinly sliced
- 118.29 ml Thai basil
- 118.29 ml coriander leaves
-
Thai Dressing
- 59.14 ml lime juice
- 59.14 ml fish sauce
- 29.58 ml palm sugar, grated
- 1 long red chile, seeds removed, very finely chopped
directions
- 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.
- Cover and marinate in the fridge for at least 4 hours, preferably overnight.
- For dressing, shake ingredients in a screw-top jar to combine.
- 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.
- 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.
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RECIPE SUBMITTED BY
Jewelies
Australia
Gold Coast Australia