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?
Ingredients
- For the lamb
10 lamb cutlets (we love Pure South)- ½ cup Chantal Organics Coconut Milk
- 1 tbsp thai red curry paste
- 2 limes juice
- For the salad
- ½ red onion – thinly sliced
- ½ fresh chilli – seeds removed and sliced
- Juice of 1 lime
- 1 tbsp brown sugar
- 100g green beans – trimmed, sliced and lightly blanched
- 100g sugar snap peas – trimmed and blanched
- ½ cup fresh or frozen peas – lightly blanched
- 1 cup mesclun salad leaves
- A handful basil leaves (we love Superb Herb)
- Extra lime to garnish
- We used a Le Creuset Signature Square Skillet Grill to cook the lamb.
instructions
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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.
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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.
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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.
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Step 4.
In a bowl mix together the beans, peas, salad greens, basil and onion dressing and gently toss to combine.
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Step 5.
Serve the lamb with the salad and lime wedges.
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Wine pairing
We love pairing this dish with Ara Pinot Noir. It works perfectly in with the lamb.
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Chantal Organics Products used
