1 tbspolive oil2cloves of garlic, crushed1 tspground cumin ½ tspground coriander12lamb cutlets, FrenchedSpiced carrot and hazelnut salad3carrots, thinly sliced diagonally½Spanish onion, thinly sliced70 gm (½ cup)hazelnuts, roasted and coarsely chopped1 cup(loosely packed) mint leaves, large leaves coarsely torn1 tbspextra-virgin olive oil1 tspeach of ground cumin, coriander and fennel
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.
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.
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.