Spiced Lamb Cutlets with Peach Salad

Ingredients

12 lamb cutlets
2 tsp smoked paprika
1 tsp cumin seeds, crushed
1 tsp fennel seeds, crushed
1/3 cup (80mL) olive oil
2 yellow peaches, cut into wedges
1 bunch asparagus, woody ends trimmed
1 Tbs sherry vinegar
1 tsp honey
2 tsp wholegrain mustard
120 g baby rocket
100 g goats' cheese, crumbled
1/4 cup (40 g) smoked almonds, coarsely chopped

Method

Combine the lamb, paprika, cumin and fennel in a large bowl with 1 tablespoon of the oil. Season.

Heat a barbeque grill or char-grill on medium-high. Cook the lamb for 2 minutes each side for medium or until the lamb is cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

Meanwhile, cook the peach and asparagus on the grill for 1-2 minutes each side or until tender. Transfer to a plate.

Whisk the vinegar, honey, mustard and remaining oil in a small jug. Season.

Arrange the rocket, asparagus and peach on a large serving platter. Drizzle with half the dressing. Sprinkle with the goats' cheese and almond. Serve immediately with the lamb and remaining dressing.

Credits: Coles

Photo Credits: Coles