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Lamb cutlets with mint dressing and tomato salad
Lamb cutlets with mint dressing and tomato salad
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Indulge in juicy lamb cutlets with refreshing tomato salad, topped with mint dressing.
Ingredients:
  • 12 lamb cutlets, French trimmed
  • 40g baby spinach leaves
  • 3 ripe vine-ripened tomatoes, cut into 5mm slices
  • 6 pieces bocconcini, drained, cut into 5mm slices
  • 1/2 bunch spearmint, leaves picked, finely chopped
  • 125ml (1/2 cup) olive oil
  • 60ml (1/4 cup) red wine vinegar
  • 2 green shallots, ends trimmed, finely chopped
  • 1 garlic clove, crushed
  • 2.00 gm brown sugar
  • Salt & freshly ground black pepper
Instructions:
  • Prepare the mint dressing by mixing spearmint, oil, vinegar, shallot, garlic, and sugar in a screw-top jar. Shake vigorously until fully blended. Season with salt and pepper to taste. Keep aside until needed.
  • 1. Preheat a chargrill on high until sizzling hot. 2. Place the lamb on the grill and sear for 2 minutes on each side for a perfect medium doneness, or adjust to your preferred level of doneness. 3. Remove the lamb from the heat and transfer to a plate. 4. Cover the lamb with foil and let it rest for 5 minutes before serving.
  • Place the spinach, tomato, and bocconcini on serving plates, then add the lamb cutlets on top. Finish by drizzling with mint dressing and serve promptly.

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