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.

6

20m

Note: + 15 mins marinating & 5 mins resting time

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

Egg-free
Gluten-free
Nut-free
Peanut-free
Soy-free
No added sugar
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.