Spiced Lamb Cutlet Salad With Thai Dressing

From Delicious magazine.

• Ready In: 20 mins
• Serves: 4

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. 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. Cover and marinate in the fridge for at least 4 hours, preferably overnight.
3. For dressing, shake ingredients in a screw-top jar to combine.
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. 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.