Lamb Cutlets with Thai -Style Dressing

Ingredients:

1 tbs drained green peppercorns

1/2 cup (80ml) lime juice

2 tbs fish sauce

2 tbs brown sugar

1 tsp sesame oil

5 cm pc ginger, cut into matchsticks

1 long red chilli, finely chopped (optional)

12 Lamb Cutlets

2 cucumbers, thinly sliced

350grams mixed tomatoes, halved

1 red onion, thinly sliced

1 cup coriander leaves

1 cup mint leaves

1/2 cup cashews, toasted, coarsely chopped.

Directions:

1. Combine the peppercorns, lime juice, fish sauce, sugar, oil, ginger anc chili, if using, in a large glass or ceramic dish. Reserve half the dressing in a small bowl. Add the lamb to the remaining dressing in the dish and and turn to coat. Set aside for 15 mins to develop the flavours.

2. Heat a barbeque grill or chargrill on medium-high. Drain the lamb. Cook for 2-3 mins each side for medium or until cooked to your liking. Trasnfer to a plate. Cover with foil. Set aisde for 5 mins to rest.

3. Arrange cucumber, tomato, onion, coriander and mint on a serving platter. Spinrkle with cashew. Arrange lamb on the plates. Serve with reserved dressing.

Serves 4

Recipe from Free Coles Magazine January 2020