Spiced Lamb Cutlet Salad With Thai Dressing

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 teaspoons cumin seeds
• 165 ml coconut milk
• 1 1/2 tablespoons thai green curry paste
• 1 tablespoon chopped mint leaf, plus
• 1/2 cup mint leaf
• 2 tablespoons olive oil
• 12 french-trimmed lamb cutlets
• 3 cups mixed baby greens
• 100 g bean sprouts, trimmed
• 225 g thin green beans, blanched in boiling salted water for 2 minutes
• 4 green onions, thinly sliced
• 1/2 cup thai basil
• 1/2 cup coriander leaves
• 1/4 cup lime juice
• 1/4 cup fish sauce
• 2 tablespoons palm sugar, grated
• 1 long red chile, seeds removed, very finely chopped

Recipe

• 1 toast the cumin seeds in a small dry frypan over medium-high heat for 1 minute or until fragrant. place in a bowl with the coconut milk, curry paste and mint. season with salt and pepper, then add the lamb and toss to coat.
• 2 cover and marinate in the fridge for at least 4 hours, preferably overnight.
• 3 for dressing, shake ingredients in a screw-top jar to combine.
• 4 heat a barbecue or chargrill to high and allow lamb to come to room temperature. barbecue the lamb for 1-2 minutes each side for medium-rare, or to your liking. set aside to rest.
• 5 meanwhile, place extra mint and remaining ingredients in a large bowl. toss salad with half the dressing. place on a platter, top with lamb and drizzle with the remaining dressing.