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Thai dressed lamb cutlets with spring salad
Thai dressed lamb cutlets with spring salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Ingredients:
  • 8 Frenched lamb cutlets
  • 100ml fresh lime juice (about 3 limes)
  • 48.80 gm fish sauce
  • 40.00 gm caster sugar
  • 1 red chilli, finely chopped
  • 20.00 ml fresh chopped coriander
  • 2 carrots, peeled, cut into matchsticks
  • 3 celery stick, cut into matchsticks
  • 150g snow peas, trimmed, shredded
  • Extra coriander sprigs, to serve
Instructions:
  • Arrange the lamb cutlets neatly in a spacious ceramic dish. Combine lime juice, fish sauce, sugar, chilli, garlic, and coriander, whisk until sugar dissolves. Pour half of the zesty lime dressing over the lamb, ensuring each piece is coated evenly. Cover with plastic wrap and refrigerate for at least 30 minutes, or until ready to use.
  • Preheat a chargrill over medium-high heat. Cook the lamb for 3 minutes on each side, or until it reaches your preferred level of doneness.
  • In a large bowl, mix together the carrots, celery, and snow peas. Add the extra coriander sprigs and remaining dressing, then toss everything to coat. Serve with the warm lamb cutlets.

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