Lamb cutlets with spiced carrot and hazelnut salad

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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