Thai Lamb Cutlets with Spicy Herb Salad
How can you not love a delicious piece of meat that comes with a handle? This simple, Thai inspired lamb cutlet recipe is the perfect Spring/Summer dish. Great on the BBQ on on the griddle. Served with a spicy green, herby salad - what more could you want really?
Equipment
- We used a Le Creuset Signature Square Skillet Grill to cook the lamb.
Ingredients
For the lamb
- 10 Pure South lamb cutlets
- ½ cup Chantal Organics coconut milk
- 1 tbsp thai red curry paste
- 2 limes juice only
For the salad
- ½ red onion thinly sliced
- ½ fresh chilli seeds removed and sliced
- 1 lime juice only
- 1 tbsp brown sugar
- 100 g green beans trimmed, sliced & lightly blanched
- 100 g sugar snap peas trimmed & blanched
- ½ cup fresh or frozen peas lightly blanched
- 1 cup mesclun salad leaves
- Handful of Superb Herb basil leaves
- Extra lime to garnish
Instructions
- Place the coconut milk, curry paste, lime juice, salt and pepper in a large bowl and mix to combine. Add the lamb and toss to coat. Set aside to marinate for 10 minutes.
- For the salad dressing, place the brown sugar, lime juice, chilli and onion in a small bowl and stir to combine. Set aside to marinate for 10 minutes.
- Preheat a skillet over a medium heat. Cook the lamb in batches, for 4 minutes each side or until charred and just cooked through. Rest for 5 minutes.
- In a bowl mix together the beans, peas, salad greens, basil and onion dressing and gently toss to combine.
- Serve the lamb with the salad and lime wedges.
Notes
Wine pairing - we love pairing this dish with Ara Pinot Noir. It works perfectly in with the lamb.
Tried this recipe?Let us know how it was!
