Cumin Lamb Cutlets with Mustard & Mint Sauce
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Cumin Lamb Cutlets with Mustard & Mint Sauce
Recipe by Courtney Roulston
Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
8 Coles lamb cutlets
1 tsp ground cumin
Zest of ½ lemon
1 tbsp extra virgin olive oil
Coles sea salt and black pepper, to taste
Mustard & Mint Sauce
1 cup mint leaves, plus extra to garnish
½ cup coriander leaves
2 green spring onions
½ long green chilli
1–2 tsp honey
2 tsp Dijon mustard
Juice of ½ lemon
2 tbsp extra virgin olive oil
Coles sea salt and black pepper, to taste
Method
Heat a heavy-based frying pan over medium heat. Coat the lamb cutlets with cumin, sea salt, black pepper, lemon zest, and 1 tablespoon of oil. Grill for two to three minutes on each side until caramelised and fragrant. Set aside to rest in a warm place.
For the sauce, blend mint, coriander, spring onions, chilli, honey, mustard, lemon juice, remaining oil, salt, and pepper in a high-speed blender until smooth and vibrant green.
Arrange the lamb cutlets on a serving plate. Drizzle with some of the green sauce and garnish with extra mint leaves. Serve with lemon wedges on the side.
