Exit

Thai Lamb cutlets with a spicy herb salad

keyboard_arrow_leftRecipes

Thai Lamb cutlets with a spicy herb salad

Serves: Time: 00:30 Skill:
For the lamb 
  • 10 lamb cutlets
  • ½ cup coconut milk
  • 1 tbsp Thai red curry paste
  • 2 limes - juice
  For the salad
  • ½ red onion - thinly sliced
  • ½ fresh chilli - seeds removed and sliced
  • Juice of 1 lime
  • 1 tbsp brown sugar
  • 100g green beans- trimmed, sliced and lightly blanched
  • 100g sugar snap peas - trimmed and blanched
  • ½ cup fresh or frozen peas - lightly blanched
  • 1 cup mesclun salad leaves
  • A handful basil leaves
 
  • Extra lime to garnish
  1. Place the coconut milk, curry paste, lime juice, salt and pepper in a large bowl and mix to combine. Add the lamb and toss to coat. Set aside to marinate for 10 minutes.
  2. For the salad dressing, place the brown sugar, lime juice, chilli and onion in a small bowl and stir to combine. Set aside to marinate for 10 minutes.
  3. Preheat a skillet over a medium heat. Cook the lamb in batches, for 4 minutes each side or until charred and just cooked through. Rest for 5 minutes.
  4. In a bowl mix together the beans, peas,salad greens, basil and onion dressing and gently toss to combine.
  5. Serve the lamb with the salad and lime wedges.
Add this recipies ingredients to your basket. Add All Ingredientsshopping_basket
shopping_cart
0 items
$0.00