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Spiced lamb cutlet salad with Thai dressing

Name: Spiced lamb cutlet salad with Thai dressing
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 2 teaspoons cumin seeds; 165ml can coconut milk; 1 1/2 tablespoons Thai green curry paste; 1 tablespoon chopped mint leaves, plus extra 1/2 cup mint leaves; 2 tablespoons olive oil; 12 French-trimmed lamb cutlets; 3 cups mixed baby salad leaves; 100g bean sprouts, trimmed; 225g thin green beans, blanched in boiling salted water for 2 minutes, drained, refreshed; 4 spring onions, thinly sliced; 1/2 cup Thai basil leaves; 1/2 cup coriander leaves; 1/4 cup (60ml) lime juice; 1/4 cup (60ml) fish sauce; 2 tablespoons grated palm sugar; 1 long red chilli, seeds removed, very finely chopped

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05m

Spiced lamb cutlet salad with Thai dressing

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This Asian-inspired dish is a great weeknight option.

2 teaspoons cumin seeds
165ml can coconut milk
1 1/2 tablespoons Thai green curry paste
1 tablespoon chopped mint leaves, plus extra 1/2 cup mint leaves
2 tablespoons olive oil
12 French-trimmed lamb cutlets
3 cups mixed baby salad leaves
100g bean sprouts, trimmed
225g thin green beans, blanched in boiling salted water for 2 minutes, drained, refreshed
4 spring onions, thinly sliced
1/2 cup Thai basil leaves
1/2 cup coriander leaves

Thai dressing

1/4 cup (60ml) lime juice
1/4 cup (60ml) fish sauce
2 tablespoons grated palm sugar
1 long red chilli, seeds removed, very finely chopped

Method

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. Cover and marinate in the fridge for at least 4 hours, preferably overnight.
2.

For dressing, shake ingredients in a screw-top jar to combine.
3.

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.
4.

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.