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Lamb with kale salad and creamy avocado mint sauce
Lamb with kale salad and creamy avocado mint sauce
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Prep Time:
14 minutes
Cook Time:
6 minutes
Total Time:
20 minutes
Juicy lamb cutlets ready in just 20 minutes, ideal for summer BBQs or a delicious weeknight meal.
Ingredients:
  • 350g packet kaleslaw kit with seed mix and dressing
  • 1 granny smith apple, unpeeled
  • 86.63 gm lemon juice
  • 56.88 gm extra virgin olive oil
  • 12 French-trimmed lamb cutlets
  • 1 avocado, halved, roughly chopped
  • 40.00 ml shredded fresh mint leaves, plus extra sprigs to serve
  • 8 slices crusty bread, toasted, to serve
Instructions:
  • Separate seed mix and dressing from slaw kit. Slice apple into matchsticks. Combine kale mixture, apple, half of the lemon juice, and half of the oil in a medium bowl. Season with salt and pepper. Gently toss to mix.
  • Drizzle the remaining oil over the lamb and season with salt and pepper. Grill on a high heat for 2 to 3 minutes on each side for a perfect medium cook, or until it reaches your desired doneness.
  • Combine the reserved dressing from the kit, avocado, shredded mint, remaining lemon juice, and 2 tablespoons of water in a small food processor. Add salt and pepper to taste. Blend until smooth.
  • Arrange the lamb on a platter alongside the kale salad and bread. Sprinkle the seed mix over the salad and garnish the lamb with additional mint. Serve with the sauce on the side.

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