Spiced lamb cutlets with peach salad
Switch up your usual BBQ routine and try these spiced lamb cutlets. Serve them with a fresh grilled nectarine and asparagus salad for the perfect balance.
Serves
4
Prep
10m
Note: + 5 mins resting time
Cooking
10m
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 or nectarines, 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
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.
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.
