Searching for a refreshing main? You can’t go past these Lamb cutlets with mint and rocket. Quick to prep, nourishing and delicious, you’ve got yourself a winner.
Serves66
Cook time10 mins10 minutes
Prep time10 mins10 minutes, (+ at least 1 hour to marinate lamb)
(+ at least 1 hour to marinate lamb)
Ingredients
1 cup (not packed) fresh mint leaves (about 10g), divided
1 shallot, sliced
1 tbs ground cumin
1 tbs ground paprika
1 tsp garam masala
1 tsp ground allspice
1 tsp dried chilli flakes
¼ cup (60ml) extra virgin olive oil, plus more for drizzling
18 Coles Australian Lamb Cutlets, French trimmed
60g pkt Coles Australian Baby Rocket Leaves
1 small red onion, shaved
1 lemon, cut into wedges
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
In a food processor, blend ½ cup mint with the shallot, cumin, paprika, garam masala, allspice, chilli flakes, 1 tsp salt and ½ tsp pepper until coarsely chopped. Add oil and process until marinade is well blended. In a large baking dish, combine marinade and lamb cutlets and turn to coat. Cover and refrigerate for at least 1 hour or up to 1 day.
Step 2
On a large serving platter, scatter rocket and onion.
Step 3
Preheat a barbecue to medium-high heat. Pat lamb dry and barbecue for 2-3 mins each side or until char marks form and lamb is medium-rare (54°C) in the centre. Place lamb cutlets on the platter. Sprinkle lamb with salt, squeeze lemon juice over and drizzle with oil.
Step 4
Scatter remaining mint leaves over the lamb cutlets and serve.
