Recipes Spiced lamb cutlets with mint and rocket

Recipes Spiced lamb cutlets with mint and rocket

Recipes Spiced lamb cutlets with mint and rocket

Recipes Spiced lamb cutlets with mint and rocket For maximum flavour, marinate these juicy lamb cutlets at least 1 day before barbecuing. Recipe by Curtis Stone. Spiced lamb cutlets with mint and rocket

Ingredients

  • 1 cup (not packed) fresh mint leaves (about 10g), separated
  • 1 shallot, sliced
  • 1 tablespoon ground cumin
  • 1 tablespoon floor paprika
  • 1 teaspoon garam masala
  • 1 teaspoon ground allspice
  • 1 teaspoon dried chilli flakes
  • 1/4 mug (60ml) extra virgin olive oil, plus more for drizzling
  • 18 Coles Australian Lamb Cutlets, German trimmed
  • 60g pkt Coles Australian Child Rocket Leaves
  • 1 small red onion, shaved
  • 1 lemon, slice into wedges

Method

  • Step 1 In a food processor, blend 1/2 mug mint with the shallot, cumin, paprika, garam masala, allspice, chilli flakes, 1 teaspoon salt and 1/2 teaspoon pepper until coarsely chopped. Add oil and process until marinade will be well combined. In a large baking dish, combine marinade and lamb cutlets and change to coat. Cover and refrigerate with regard to at least 1 hour or up to 1 day.
  • Stage 2

    On a large serving platter, scatter rocket and onion.

  • Stage 3

    Preheat a barbecue to medium-high heat. Pat lamb dry and bbq for 2-3 mins each part or until char marks form and lamb is medium-rare (54C) in the centre. Place lamb cutlets on the platter. Spread lamb with salt, squeeze lemon juice over and drizzle with oil.

  • Step 4

    Scatter leftover mint leaves over the lamb cutlets and serve.