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Sticky lamb cutlets with pear and fennel salad

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  • High in protein
  • Peanut free
  • Lactose free
  • Dairy free

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.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes, + 5 mins resting time
Sticky lamb cutlets with pear and fennel salad


  • 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

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.


  1. Step 1

    Combine sauce and spring onion in a large shallow dish. Add the lamb and turn to coat.
  2. 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.
  3. Step 3

    Meanwhile, toss the spinach, fennel, pear and cashew in a bowl to combine.
  4. Step 4

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

Nutrition Information

Per Serve

Energy: 1100kJ/263 Cals (13%)

Protein: 16g (32%)

Fat: 12g (17%)

Sat fat: 3g (13%)

Carb: 19g (6%)

Sugar: 18g (20%)

Fibre: 4g (13%)

Sodium: 1439mg (72%)