Description
High in protein and full in flavor, this dish is a hearty meal with plenty of vegetables. Adjust the heat by adding crushed sichuan peppercorns.
Ingredients
Scale
- 6 lamb cutlets
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon ginger (approx 1 inch piece finely grated)
- 1 large clove, garlic, pounded or chopped finely
- 1 tablespoon light soy sauce
- 1 tablespoon lemon juice
- 100 grams rocket or baby rocket
- 150 grams baby tomatoes, halved
- 1 cucumber, peeled and sliced into half moons
- 1/2 red onion, diced very fine
- 1 tablespoon rice vinegar
- 1 teaspoon 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 lamb.
- Place lamb in a medium bowl and add cumin, coriander, ginger, garlic, soy sauce and lemon juice. Mix thoroughly and leave on kitchen bench to marinade for 30 minutes.
- While the lamb is marinating, prepare salad ingredients.
- Heat up a grill pan until smoking and then add lamb.
- Cook for around 3-5 minutes each side (turn once only to get nice grill marks) on a medium heat. I like my lamb medium so opt for a shorter cooking time.
- To make dressing, mix vinegar, chilli oil, garlic and chilli (optional) in a small bowl.
- Once lamb is cooked done, rest on a wooden chopping board and let cool slightly
- Arrange rocket, baby, tomatoes and cucumber on a large platter and then place lamb on top. Garnish with coriander and serve with dressing.
- Category: Main