Name: Cumin Lamb Salad with Spicy Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
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

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

Units Scale

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