Spice up the family feed with these BBQ lamb cutlets. Topped with cashews for added crunch, it ticks all the boxes.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes, + 15 mins marinating & 5 mins resting time
+ 15 mins marinating & 5 mins resting time
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
Prep time10 mins10 minutes, + 15 mins marinating & 5 mins resting time
+ 15 mins marinating & 5 mins resting time
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
Description
Spice up the family feed with these BBQ lamb cutlets. Topped with cashews for added crunch, it ticks all the boxes.
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.
