timer icon
30 • minutes
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2 • serves
difficulty icon
Not too hard!

Thai Lamb Cutlets with Spicy Herb Salad

5/5 (1)


  • For the lamb
  • tick10 lamb cutlets (we love Pure South)
  • tick½ cup Chantal Organics Coconut Milk
  • tick1 tbsp thai red curry paste
  • tick2 limes juice
  • For the salad
  • tick½ red onion – thinly sliced
  • tick½ fresh chilli – seeds removed and sliced
  • tickJuice of 1 lime
  • tick1 tbsp brown sugar
  • tick100g green beans – trimmed, sliced and lightly blanched
  • tick100g sugar snap peas – trimmed and blanched
  • tick½ cup fresh or frozen peas – lightly blanched
  • tick1 cup mesclun salad leaves
  • tickA handful basil leaves (we love Superb Herb)
  • tickExtra lime to garnish
  • tickWe used a Le Creuset Signature Square Skillet Grill to cook the lamb.


  • Step 1.

    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.

  • Step 2.

    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.

  • Step 3.

    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.

  • Step 4.

    In a bowl mix together the beans, peas, salad greens, basil and onion dressing and gently toss to combine.

  • Step 5.

    Serve the lamb with the salad and lime wedges.

  • Wine pairing

    We love pairing this dish with Ara Pinot Noir. It works perfectly in with the lamb.

Chantal Organics Products used

Coconut Milk

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