Spiced lamb cutlets with broad bean and ricotta dip
Succulent lamb cutlets with a spicy marinade make for the ultimate summertime meal. Served with a homemade broad bean ricotta dip, this dish is set to be a fave.
Serves
6
Prep
20m
Note: + 15 mins marinating & 5 mins resting time
Cooking
15m
Ingredients
- 18 Coles Australian Lamb Cutlets, French trimmed, or 6 Coles Australian Lamb Forequarter Chops
- 2 garlic cloves, crushed
- 1 lemon, rind finely grated, juiced
- 1 tsp ground cumin
- 1 tsp ground paprika
- 2 tbs olive oil
- 500g pkt frozen broad beans
- 1 cup (240g) reduced-fat smooth ricotta
- 1 tbs tahini
- 1/4 cup mint leaves
Method
STEP 1
Place the lamb, garlic, lemon juice, lemon rind, cumin, paprika and oil in a bowl. Season and toss to combine. Set aside for 15 mins to develop the flavours.
STEP 2
Meanwhile, cook the broad beans in a large saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain well. Peel the broad beans. Place in a food processor and process until almost smooth. Add the ricotta, tahini and mint and process until smooth. Season.
STEP 3
Heat a barbecue grill or chargrill on medium-high. Cook the lamb, in batches, for 2-3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
STEP 4
Transfer lamb to a serving platter. Serve with the broad bean dip.
Serve with mint sprigs, pistachio dukkah, lemon wedges and lime wedges.
Dietary information
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.
