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.
Note: + 15 mins marinating & 5 mins resting time
- 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
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.
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.
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.
Transfer lamb to a serving platter. Serve with the broad bean dip.
Serve with mint sprigs, pistachio dukkah, lemon wedges and lime wedges.