Spiced Lamb Cutlets with Mint and Rocket

Ingredients

1 cup (not packed) fresh mint leaves (about 10 g), divided
1 shallot, sliced
1 Tbs ground cumin
1 Tbs ground paprika
1 tsp garam masala
1 tsp ground allspice
1 tsp dried chilli flakes
1/4 cup (60mL) extra virgin olive oil, plus more for drizzling
18 lamb cutlets, French trimmed
60 g baby rocket Leaves
1 red onion, shaved
1 lemon, cut into wedges

Method

In a food processor, blend ½1/2 cup mint with the shallot, cumin, paprika, garam masala, allspice, chilli flakes, 1 teaspoon salt and 1/2 teaspoon pepper until coarsely chopped. Add oil and process until marinade is well blended. In a large baking dish, combine marinade and lamb cutlets and turn to coat. Cover and refrigerate for at least 1 hour or up to 1 day.

On a large serving platter, scatter rocket and onion.

Preheat a barbeque or char-grill pan to medium-high heat. Pat lamb dry and barbecue for 2-3 minutes each side or until char marks form and lamb is medium-rare (54 C) in the centre. Place lamb cutlets on the platter. Sprinkle lamb with salt, squeeze lemon juice over and drizzle with oil.

Scatter remaining mint leaves over the lamb cutlets and serve.

Credits: Coles

Photo Credits: Coles