Sticky lamb cutlets with pear and fennel salad

Topped with a tasty sesame dressing and toasted cashews, this pear and fennel salad is the perfect side for sticky lamb cutlets. On the table in 20 minutes, it’s a great midweek dinner.

4

10m

Note: + 5 mins resting time

10m

Ingredients

  • 120g pkt Lee Kum Kee Ready Sauce for Mongolian Lamb
  • 1 spring onion, finely chopped
  • 8 Coles Australian Lamb Cutlets, French trimmed
  • 120g pkt Coles Australian Baby Spinach
  • 1 small fennel, thinly sliced, fronds reserved
  • 1 pear, cored, thinly sliced
  • 1 tbs cashews, toasted, chopped
  • 2 tbs toasted sesame dressing

Method

STEP 1

Combine sauce and spring onion in a large shallow dish. Add the lamb and turn to coat.

STEP 2

Heat a barbecue grill or chargrill on medium. Cook lamb for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest. 

STEP 3

Meanwhile, toss the spinach, fennel, pear and cashew in a bowl to combine.

STEP 4

Divide the lamb and salad among serving plates. Sprinkle the salad with reserved fennel fronds and drizzle with dressing to serve.

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.