Lemon Mustard Lamb Cutlets with Cucumber Salad
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Lemon Mustard Lamb Cutlets with Cucumber Salad
Recipe By Courtney Roulston
Ingredients
8 Coles lamb cutlets
2 tbsp Squeaky Gate extra virgin olive oil
sea salt and black pepper to taste
1 tbsp Dijon mustard
4 thyme sprigs, leaves picked
1 lemon
1 tsp honey
3 tbsp thick Greek yoghurt to serve
Cucumber Salad
250 g punnet Coles Qukes baby cucumbers
4 red radish, sliced
12 pitted green Sicilian olives
¼ cup fresh mint, leaves picked
¼ cup dill, sprigs picked
Method
Place the mustard, thyme, zest of ½ the lemon, honey, salt and pepper into a bowl and mix well. Toss the lamb cutlets through the mustard mixture to coat and set aside.
Heat a grill pan over a medium-high heat. Drizzle the lamb cutlets with 1 tablespoon of oil and grill for 2 minutes each side, or until caramelised on the outside and cooked through. Remove from the pan and allow to rest for 2-3 minutes.
Cut the cucumbers and radish and place them into a bowl. Lightly crush the olives and add them into the salad with the mint and dill. Squeeze over the juice of ½ lemon, remaining oil and a pinch of salt and pepper into the salad.
Spoon the yoghurt onto a serving platter. Top with the salad and arrange the cutlets over the top before serving
