This dish is exactly the type of food I crave when I’m looking after myself – high in protein, full of flavour and with plenty of vegetables.
If I was serving this only to adults, I’d add a teaspoon each of crushed Sichuan peppercorns (pulverise them in a mortar and pestle) and dried chilli flakes to the marinade in a homage to my beloved Xinjiang Lamb Skewers. But because my kids love lamb cutlets and would be cross if they missed out, I’ve kept the chilli heat to the dressing which chilli lovers can add themselves. Enjoy!
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Cumin Lamb Salad with Spicy Dressing
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Flavorful lamb cutlets with a zesty dressing, served atop a vibrant salad of fresh vegetables. Perfect for a weeknight dinner or casual get-together.
Ingredients
- 6 lamb cutlets
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp (5 g) ginger
- 1 clove garlic
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) lemon juice
- 4 oz (100 g) rocket or baby rocket
- 5 oz (150 g) baby tomatoes, halved
- 1 cucumber, peeled and sliced into half moons
- 1/2 red onion, diced very fine
- 1 tbsp (15 ml) rice vinegar
- 1 tsp chill oil
- 1/2 clove garlic, pounded or chopped finely
- 1 Birds Eye chilli, chopped finely (optional)
- A few strands fresh coriander
Instructions
- Wash and pat dry the lamb.
- Place the lamb in a medium bowl and add cumin, coriander, ginger, garlic, soy sauce, and lemon juice. Mix thoroughly and marinate for 30 minutes.
- Prepare the salad ingredients.
- Heat a grill pan until smoking.
- Add the lamb to the grill pan and cook for 3-5 minutes per side on medium heat, turning once to get grill marks.
- Make the dressing by mixing vinegar, chili oil, garlic, and chili (optional) in a small bowl.
- Once cooked, let the lamb rest on a wooden chopping board to cool slightly.
- Arrange rocket, baby tomatoes, and cucumber on a large platter. Place the lamb on top.
- Garnish with coriander and serve with the dressing.
Notes
- For a more intense lamb flavor, marinate for up to 2 hours, but ensure lamb doesn’t over-marinate.
- If you don’t have a grill pan, you can pan-fry the lamb cutlets in a heavy-bottomed skillet over medium-high heat.
- Leftovers can be stored separately (lamb and salad) in airtight containers in the refrigerator for up to 2 days. Reheat the lamb gently before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 4
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
What cut of lamb works best for a warm cumin lamb salad?
Lamb loin or leg steaks are ideal because they cook quickly over high heat and stay tender when sliced thin against the grain. Shoulder works but needs longer cooking to become tender.
How do I keep the cumin from tasting raw and harsh?
Toast whole cumin seeds in a dry pan before grinding or use them to season the hot cooking oil before adding the lamb. Heat blooms the spice and smooths out any sharp, raw bite.
How spicy is the dressing and what chili should I use?
The spice level depends on what fresh or dried chili you use. A mild red chili gives warmth without too much heat, while a bird’s eye chili will make it quite fiery. Start conservatively and adjust after tasting.
