Lamb cutlets with Thai style dressing

Spice up the family feed with these BBQ lamb cutlets. Topped with cashews for added crunch, it ticks all the boxes.

4

10m

Note: + 15 mins marinating & 5 mins resting time

10m

Ingredients

  • 1 tbs drained green peppercorns
  • 1/3 cup (80ml) lime juice
  • 2 tbs fish sauce
  • 2 tbs brown sugar
  • 1 tsp sesame oil
  • 5cm-piece ginger, cut into matchsticks
  • 1 long red chilli, finely chopped (optional)
  • 12 Coles Australian Lamb Cutlets
  • 2 Lebanese cucumbers, thinly sliced
  • 350g mixed tomatoes, halved
  • 1 red onion, thinly sliced
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 1/2 cup (75g) cashews, toasted, coarsely chopped

Method

STEP 1

Combine the peppercorns, lime juice, fish sauce, sugar, oil, ginger and chilli, if using, in a large glass or ceramic dish. Reserve half the dressing in a small bowl. Add the lamb to the remaining dressing in the dish and turn to coat. Set aside for 15 mins to develop the flavours.

STEP 2

Heat a barbecue grill or chargrill on medium-high. Drain the lamb. Cook for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.

STEP 3

Arrange the cucumber, tomato, onion, coriander and mint on a serving platter. Sprinkle with cashew. Arrange lamb on the platter. Serve with the reserved dressing.

Dietary information

Gluten-free
Dairy-free
Egg-free
Lactose-free
Peanut-free
Soy-free
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.