Char-grilled lamb cutlets with spring salad

Char-grilled lamb cutlets with spring salad

Perfect for an easy family meal, use loin chops or lamb fillets/tenderloins if you prefer. You can also use a mixed leaf salad or slaw mix for the salad.

Preparation Time: Cook Time:

Ingredients / serves 4

  • 12 frenched lamb cutlets
  • 2 tsp barbecue spice
  • 50 g mixed salad leaves
  • 1 cup shredded red cabbage
  • 1 cup shredded snow peas
  • 1 large carrot, grated
  • 1 punnet cherry tomatoes, halved
  • bottled salad dressing

Method

1.
Brush each cutlet lightly with oil. Season with the barbecue spice. Preheat the char-grill pan to hot before adding the cutlets.
2.
Cook cutlets on one side until the first sign of moisture appears on the top. Turn and
cook further until done to your preference. Turn once only. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm.
3.
Remove cutlets from heat, loosely cover with foil and rest cutlets for 2 minutes before serving. Toss together the salad leaves, cabbage and snow peas, carrot and tomatoes. Drizzle with the salad dressing. Serve spring salad with the cutlets.

Essential Tips

  • You can use cutlets, or lamb loin chops or lamb fillets/tenderloins for this recipe.
  • The cutlets can also be pan-fried.
  • Preheat the pan, keep the heat at a moderately high temperature; this should be enough to keep the meat sizzling without burning.

Char-grilled lamb cutlets with spring salad

Char-grilled lamb cutlets with spring salad
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