Spiced Lamb Cutlet Salad With Thai Dressing

Ingredients

• 2 teaspoons cumin seeds
• 165 ml coconut milk
• 1 1/2 tablespoons thai green curry paste
• 1 tablespoon chopped mint leaf, plus
• 1/2 cup mint leaf
• 2 tablespoons olive oil
• 12 french-trimmed lamb cutlets
• 3 cups mixed baby greens
• 100 g bean sprouts, trimmed
• 225 g thin green beans, blanched in boiling salted water for 2 minutes
• 4 green onions, thinly sliced
• 1/2 cup Thai basil
• 1/2 cup coriander leaves

Thai Dressing

• 1/4 cup lime juice
• 1/4 cup fish sauce
• 2 tablespoons palm sugar, grated
• 1 long red chile, seeds removed, very finely chopped

Directions

1. 1

   Toast the cumin seeds in a small dry frypan over medium-high heat for 1 minute or until fragrant. Place in a bowl with the coconut milk, curry paste and mint. Season with salt and pepper, then add the lamb and toss to coat.

2. 2

   Cover and marinate in the fridge for at least 4 hours, preferably overnight.

3. 3

   For dressing, shake ingredients in a screw-top jar to combine.

4. 4

   Heat a barbecue or chargrill to high and allow lamb to come to room temperature. Barbecue the lamb for 1-2 minutes each side for medium-rare, or to your liking. Set aside to rest.

5. 5

   Meanwhile, place extra mint and remaining ingredients in a large bowl. Toss salad with half the dressing. Place on a platter, top with lamb and drizzle with the remaining dressing.