Spiced Lamb Cutlets with Peach Salad

Spiced Lamb Cutlets with Peach Salad

Ingredients:

12 Lamb cutlets

2 tsp smoked paprika

1 tsp cumin seeds, crushed

1 tsp fennel seeds, crushed
1/2 cup (80ml) olive oil
2 yellow peaches or nectarines cut into wedges
1 brunch asparagus wood ends trimmed
1 tbs sherry vinegar
1 tsp honey
2 tsp wholegrain mustard
120 grams packet baby rocket
100 grams goat’s cheese crumbled
1/4 cup (40grams) smoked almonds coarsely chopped

Directions:

1. Combine the lamb, paprika, cumin and fennel in a large bowl with 1tbs of the oil. Season

2. Heat a barbeque grill or chargrill on medium high. Cook the lamb for 2mins each side for medium or until the lamb is cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest,

3. Meanwhile, cook the peach 🍑 or nectarine and asparagus on the grill for 1-2 mins each side or until tender. Transfer to a plate.

4. Whisk the vinegar, honey, mustard and remaining oil in a small jug. Season.

5. Arrange the rocket, asparagus and peach or nectarine on a large serving platter. Drizzle with half the dressing. Sprinkle with the goat’s cheese and almond. Serve immediately with the lamb and remaining dressing.

Serves 4

Recipe from Free Coles Magazine January 2020 issue