Fast Recipes

Lamb cutlets with spiced carrot and hazelnut salad

Australian Gourmet Traveller fast recipe for lamb cutlets with spiced carrot and hazelnut salad

By Adelaide Lucas
  • 10 mins preparation
  • 8 mins cooking
  • Serves 4
  • Print
Lamb cutlets with spiced carrot and hazelnut salad


  • 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 hazelnuts, roasted and coarsely chopped (½ cup)
  • 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


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • Author: Adelaide Lucas