Lamb cutlets with spiced carrot and hazelnut salad

AT A GLANCE

  • Serves 4 people

  • 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 (½ cup) hazelnuts, roasted and coarsely chopped
  • 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
01   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.
02   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.
03   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.

Recipe:

ADELAIDE LUCAS

Photography:

TENY AGHAMALIAN

Styling:

GERALDINE MUNOZ

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