Take dinner to the next-level with this speedy Cumin lamb recipe. Accompanied by a beetroot salad, it’s a fresh and tasty option that will please the entire family.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes, (+ 5 mins resting time)
(+ 5 mins resting time)
Ingredients
12 (about 110g each) Coles Australian Lamb Loin Chops
Olive oil spray
1 tbs cumin seeds
2 bunches asparagus, trimmed, chopped
250g peeled cooked beetroot, cut into wedges
1/2 cup flat-leaf parsley leaves
80g baby spinach leaves
1/3 cup (80ml) balsamic dressing
50g goat’s cheese, crumbled
Sourdough bread, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Spray lamb with oil. Sprinkle with cumin. Season. Heat a large frying pan over medium-high heat. Cook lamb, in batches, for 3 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 2
Meanwhile, place asparagus in a heatproof bowl. Cover with boiling water. Set aside for 2 mins or until just tender. Rinse under cold water. Drain. Transfer to a bowl. Add beetroot, parsley, spinach and dressing. Toss to combine.
Step 3
Divide lamb and salad among serving plates. Sprinkle with goat’s cheese and serve with bread.
Prep time10 mins10 minutes, (+ 5 mins resting time)
(+ 5 mins resting time)
Ingredients
12 (about 110g each) Coles Australian Lamb Loin Chops
Olive oil spray
1 tbs cumin seeds
2 bunches asparagus, trimmed, chopped
250g peeled cooked beetroot, cut into wedges
1/2 cup flat-leaf parsley leaves
80g baby spinach leaves
1/3 cup (80ml) balsamic dressing
50g goat’s cheese, crumbled
Sourdough bread, to serve
Description
Take dinner to the next-level with this speedy Cumin lamb recipe. Accompanied by a beetroot salad, it’s a fresh and tasty option that will please the entire family.
Method
Step 1
Spray lamb with oil. Sprinkle with cumin. Season. Heat a large frying pan over medium-high heat. Cook lamb, in batches, for 3 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 2
Meanwhile, place asparagus in a heatproof bowl. Cover with boiling water. Set aside for 2 mins or until just tender. Rinse under cold water. Drain. Transfer to a bowl. Add beetroot, parsley, spinach and dressing. Toss to combine.
Step 3
Divide lamb and salad among serving plates. Sprinkle with goat’s cheese and serve with bread.
