Name: Lamb cutlets with spiced carrot and hazelnut salad
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Ingredients: 1 tbsp olive oil; 2 cloves of garlic, crushed; 1 tsp ground cumin; ½ tsp ground coriander; 12 lamb cutlets, Frenched; Spiced carrot and hazelnut salad; 3 carrots, thinly sliced diagonally; ½ Spanish onion, thinly sliced; 70 gm hazelnuts, roasted and coarsely chopped (½ cup); 1 cup (loosely packed) mint leaves, large leaves coarsely torn; 1 tbsp extra-virgin olive oil; 1 tsp each of ground cumin, coriander and fennel

Lamb cutlets with spiced carrot and hazelnut salad

Australian Gourmet Traveller fast recipe for lamb cutlets with spiced carrot and hazelnut salad

Serves 4

Prep

10M

Cook

Total

18M

Ingredients

1 tbsp olive oil

2 cloves of garlic, crushed

1 tsp ground cumin

½ tsp ground coriander

12 lamb cutlets, Frenched

Spiced carrot and hazelnut salad

3 carrots, thinly sliced diagonally

½ Spanish onion, thinly sliced

70 gm hazelnuts, roasted and coarsely chopped (½ cup)

1 cup (loosely packed) mint leaves, large leaves coarsely torn

1 tbsp extra-virgin olive oil

1 tsp each of ground cumin, coriander and fennel

Method

Main

1. Combine olive oil, garlic and spices in a bowl and season to taste with sea salt and freshly ground black pepper, add cutlets and turn to coat.

2.Meanwhile, for carrot and hazelnut salad, combine carrot, onion, hazelnuts and mint. In a separate bowl, combine remaining ingredients and season to taste, drizzle dressing over salad and toss to combine.

3.Heat a large frying pan over high heat and cook cutlets in two batches for 2 minutes on each side for medium-rare or until cooked to your liking. Serve immediately with carrot salad.

Styling by Adelaide Lucas

Styling by Geraldine Muñoz