Name: Herb-crusted lamb cutlets
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Salad; 125 gram trimmed, halved snow peas; 1 cup blanched frozen peas; 50 gram (1/2 punnet) snow pea sprouts; 1/2 cup mint leaves; 50 gram goat's cheese, crumbled; 2 tablespoon extra-virgin olive oil; 1 tablespoon red wine vinegar; 1 teaspoon maple syrup; 2 tablespoon olive oil; 2 tablespoon thyme leaves, chopped; 1 finely chopped long red chilli; 2 crushed garlic cloves; 1 teaspoon lime zest; 1 teaspoon dijon mustard; 1 teaspoon maple syrup; 8 trimmed lamb cutlets

Herb-crusted lamb cutlets

These melt-in-the-mouth lamb cutlets are bursting with herby flavours ... and the chilli gives the accompanying salad a spicy kick.

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

Salad

125 gram trimmed, halved snow peas

1 cup blanched frozen peas

50 gram (1/2 punnet) snow pea sprouts

1/2 cup mint leaves

50 gram goat’s cheese, crumbled

2 tablespoon extra-virgin olive oil

1 tablespoon red wine vinegar

1 teaspoon maple syrup

2 tablespoon olive oil

2 tablespoon thyme leaves, chopped

1 finely chopped long red chilli

2 crushed garlic cloves

1 teaspoon lime zest

1 teaspoon dijon mustard

1 teaspoon maple syrup

8 trimmed lamb cutlets

Method

1.In a shallow dish, combine oil, thyme, chilli, gar1ic, zest, mustard and syrup. Add cutlets, turning to coat. Set aside until ready to cook.

2.SALAD: Meanwhile, in a bowl, combine peas, sprouts and mint. Top with cheese. In a jug, whisk together remaining ingredients.

3.Season to taste and drizzle over salad just before serving.

4.Preheat a char-grill or barbecue on high. Cook lamb 2-3 minutes each side or until cooked to taste. Serve with salad.

If preferred, ask your butcher to “french” your cutlets before purchasing – this removes all the fat and sinew.
Note

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Ingredients

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