- Gluten free
- Egg free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- No added sugar
- High in dietary fibre
- High in protein
- 1 serve veg or fruit
This is the perfect bite: slightly charred, juicy lamb cutlet with fresh grilled nectarine and asparagus salad, dressed in a tangy vinaigrette.
- Serves4
- Cook time10 minutes
- Prep time10 minutes, + 5 mins resting time
Ingredients
- 12 Coles Australian Lamb Cutlets
- 2 tsp smoked paprika
- 1 tsp cumin seeds, crushed
- 1 tsp fennel seeds, crushed
- 1/3 cup (80ml) olive oil
- 2 yellow peaches, cut into wedges
- 1 bunch asparagus, woody ends trimmed
- 1 tbs sherry vinegar
- 1 tsp honey
- 2 tsp wholegrain mustard
- 120g pkt Coles Australian Baby Rocket
- 100g goat’s cheese, crumbled
- 1/4 cup (40g) smoked almonds, coarsely chopped
Nutritional 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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the lamb, paprika, cumin and fennel in a large bowl with 1 tbs of the oil. Season.Step 2
Heat a barbecue grill or chargrill on medium-high. Cook the lamb for 2 mins each side for medium or until the lamb is cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.Step 3
Meanwhile, cook the peach or nectarine and asparagus on the grill for 1-2 mins each side or until tender. Transfer to a plate.Step 4
Whisk the vinegar, honey, mustard and remaining oil in a small jug. Season.Step 5
Arrange the rocket, asparagus and peach or nectarine on a large serving platter. Drizzle with half the dressing. Sprinkle with the goat’s cheese and almond. Serve immediately with the lamb and remaining dressing.
Recipe tip
COOK. STORE. SAVE.
Clever storage: To keep the salad super fresh, assemble 30 minutes before serving. Leftover lamb cutlets can be stored in an airtight container in the fridge for up to 3 days.
Smart swap: You can also use nectarines instead of peaches.
Spiced lamb cutlets with peach salad recipe
One of the most delicious ways to serve Coles lamb cutlets is with punchy spices like cumin, paprika and fennel. The strong and spicy flavours of the cutlets are then complemented with a light peach and asparagus salad. Grilled to bring out their natural sweetness, the peaches are tossed together with peppery rocket, tangy and creamy goat's cheese, and a light vinaigrette. You’ll love the combo of sweet peaches and savoury and spicy lamb in this dish. It’s the perfect warm-weather lunch or dinner. Read on for tips on the best way to cook lamb cutlets, including how long to cook lamb cutlets so they are slightly crispy on the outside and succulent on the inside.
How to perfectly cook this lamb cutlets recipe
Follow these tips on how to cook lamb cutlets to perfection:
Allow the cutlets to sit out at room temperature for 20-30 minutes prior to searing.
When cooking lamb cutlets in a frying pan, cook fat-side down on high heat until the fat turns a golden colour. You may need to hold the cutlet up with a pair of tongs to do this. Then cook the flat sides of the cutlets for 2 minutes on each side. This will get you a medium cooked lamb. Sear for 2 minutes per side if you like your meat well done. Rest the cutlets on a plate for 10 minutes.
Assembling the peach salad for this lamb cutlet recipe
While you can use a barbeque or grill to cook the peaches, you can also use a cast iron or grill pan. Cook over medium heat for 3-4 minutes on each side. Instead of grilling the asparagus, toss them in oil and place them on a baking tray in the oven at 220°C for 7-10 minutes. Wash and dry the rocket well to remove excess water so the salad doesn’t end up soggy. And as for the cheese, you can either go for creamy and soft goat’s cheese or crumbly hard goat’s cheese.
Love this recipe?
Feed your guests something they are guaranteed to love with these BBQ lamb cutlets and grilled peach salad. It’s a great dish to enjoy for a long lunch, BBQ or summer dinner party. For other dishes that are great for outdoor cooking, check out these ideas for BBQ steak with noodle salad, BBQ lamb and barley salad and rosemary pork cutlets with nectarine salad, plus more easy BBQ recipes in our collection.
FAQs
Spiced lamb cutlets with peach salad
- Serves4
- Cook time10 minutes
- Prep time10 minutes, + 5 mins resting time
Ingredients
- 12 Coles Australian Lamb Cutlets
- 2 tsp smoked paprika
- 1 tsp cumin seeds, crushed
- 1 tsp fennel seeds, crushed
- 1/3 cup (80ml) olive oil
- 2 yellow peaches, cut into wedges
- 1 bunch asparagus, woody ends trimmed
- 1 tbs sherry vinegar
- 1 tsp honey
- 2 tsp wholegrain mustard
- 120g pkt Coles Australian Baby Rocket
- 100g goat’s cheese, crumbled
- 1/4 cup (40g) smoked almonds, coarsely chopped
Description
This is the perfect bite: slightly charred, juicy lamb cutlet with fresh grilled nectarine and asparagus salad, dressed in a tangy vinaigrette.
Method
Step 1
Combine the lamb, paprika, cumin and fennel in a large bowl with 1 tbs of the oil. Season.Step 2
Heat a barbecue grill or chargrill on medium-high. Cook the lamb for 2 mins each side for medium or until the lamb is cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.Step 3
Meanwhile, cook the peach or nectarine and asparagus on the grill for 1-2 mins each side or until tender. Transfer to a plate.Step 4
Whisk the vinegar, honey, mustard and remaining oil in a small jug. Season.Step 5
Arrange the rocket, asparagus and peach or nectarine on a large serving platter. Drizzle with half the dressing. Sprinkle with the goat’s cheese and almond. Serve immediately with the lamb and remaining dressing.