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.

4

10m

Note: + 5 mins resting time

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

Gluten-free
Egg-free
Peanut-free
Sesame-free
Soy-free
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.