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Spiced lamb cutlet salad with Thai dressing
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Quick and delicious Asian weeknight dinner.
Ingredients:
  • 2 tsp cumin seeds
  • 165ml can coconut milk
  • 42.00 gm Thai green curry paste
  • 20.00 ml chopped mint leaves, plus extra 1/2 cup mint leaves
  • 36.40 gm olive oil
  • 12 French-trimmed lamb cutlets
  • 750.00 ml mixed baby salad leaves
  • 100g bean sprouts, trimmed
  • 225g thin green beans, blanched in boiling salted water for 2 minutes, drained, refreshed
  • 4 spring onions, thinly sliced
  • 125.00 ml Thai basil leaves
  • 125.00 ml coriander leaves
  • 60ml lime juice
  • 60ml fish sauce
  • 40.00 ml grated palm sugar
  • 1 long red chilli, seeds removed, very finely chopped
Instructions:
  • In a small dry frypan over medium-high heat, toast the cumin seeds for 1 minute until fragrant. Combine them in a bowl with coconut milk, curry paste, and mint. Season with salt and pepper, then add the lamb, tossing to coat. Cover and marinate in the fridge for a minimum of 4 hours, ideally overnight.
  • Combine dressing ingredients in a screw-top jar and shake until well mixed.
  • Preheat a barbecue or chargrill to high and let the lamb come to room temperature. Grill the lamb for 1-2 minutes on each side for medium-rare, or until cooked to your preference. Let it rest before serving.
  • Next, assemble extra mint and the rest of the ingredients in a large bowl. Mix the salad with half of the dressing. Transfer to a platter, arrange the lamb on top, and finish with a drizzle of the remaining dressing.

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