Drizzled with a creamy green goddess dressing, these Rosemary lamb cutlets are a delicious step up from your typical roast meat.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes, (+ 10 mins marinating time)
(+ 10 mins marinating time)
Ingredients
1 tbs finely chopped rosemary
2 tsp garlic salt
2 tbs extra virgin olive oil
250g vine ripened cherry tomatoes
2 bunches asparagus, trimmed, halved
12 Coles Australian Lamb Cutlets
Flat-leaf parsley leaves, to serve
1 Coles Bakery Stone Baked White Sourdough Vienna Loaf, sliced, buttered
Green goddess dressing
1 avocado, halved, stoned, peeled, chopped
2 tbs white wine vinegar
2 tbs chopped flat-leaf parsley
1 tbs chopped chives
1 garlic clove, coarsely chopped
2 tsp lemon juice
¼ cup (60ml) extra virgin olive oil
¼ cup (60g) light sour cream
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
To make green goddess dressing, process the avocado, vinegar, parsley, chives, garlic, lemon juice, oil and sour cream in a food processor until smooth. Season. Place in the fridge.
Step 2
Combine rosemary, garlic salt and oil in a large bowl. Add cherry tomatoes, asparagus and lamb and toss to coat. Season with pepper. Set aside for 10 mins for flavours to develop.
Step 3
Heat a chargrill or large frying pan on medium-high. Cook lamb for 2-3 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 4
Meanwhile, cook tomatoes and asparagus, turning occasionally, for 4 mins until charred.
Step 5
Sprinkle lamb with parsley. Serve with salad, dressing and bread.
