Char-grilled Lamb cutlets with spring salad
Preparation time: 10 minutes
Cooking time: 8 minutes
12 frenched Lamb cutlets
2 tsp barbecue spice
50g mixed salad leaves
1 cup shredded red cabbage
1 cup shredded snow peas
1 large carrot, grated
1 punnet cherry tomatoes, halved
bottled salad dressing
1. Brush each Lamb cutlet lightly with oil and season with the barbecue spice. Preheat the char-grill pan to hot before adding the cutlets.
2. Cook the Lamb cutlets on one side until the first sign of moisture appears on the top. Turn and cook further until done to your preference. Turn once only. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm.
3. Remove the Lamb cutlets from heat, loosely cover with foil and rest for 2 minutes before serving. Toss together the salad leaves, cabbage, snow peas, carrot and tomatoes. Drizzle with the dressing. Serve spring salad with the Lamb cutlets.