Quick cook Lamb cutlets with roast vegetable salad
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| 3 min read
Serves: 4
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Ingredients
- 8- 12 lamb cutlets
- 4 – 6 wedges of pre-roasted pumpkin, about 15mm thick
- 6 – 8 baby carrots sliced in half lengthways, roasted with the pumpkin
- Thin strips or long wedges of cucumber
- 1 bag mixed salad leaves
- 1 zucchini, cut into thin slices
- 2 -3 tbl basil pesto
- 70g honey roasted macadamia nuts
- ¼ red onion, thinly sliced
- 1 punnet of cherry tomatoes, cut in half
- 80 - 100g feta or goats cheese broken into pieces
- Greek-style plain yogurt for garnish
- Fresh basil leaves for garnish
Marinade for Lamb – mix together in a bowl
- 2 tbls olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp sumac
- ½ tsp salt
- ½ tsp mixed herbs of choice
- 1 tsp lemon juice
Method
- Preheat the Multifunction oven (bottom left )to 200°C and select a fan grill function. Ensure the top shelf is about 15 – 20 cm away from the grill
- Brush the lamb cutlet with the marinade and place it on the wire insert in your baking dish. Brush some basil pesto on to one side of the zucchini slices and place pesto side up alongside the lamb,
- Place the cops into the oven and select a cooking time of 10 -12 minutes ( this will depend on how thick the chops are and how you liked them cooked)
- While the lamb is cooking, assemble the salad on a serving platter, scatter lettuce leaves, then place the pumpkin and carrots over the top and continue adding all the ingredients except for the basil and yogurt, in a layering fashion. Lastly, scatter the macadamia nuts over the salad.
- Once the lamb chops are cooked to your liking, remove them from the oven, set them aside to rest for a few minutes and then place them over the top of the salad. Can serve with a dollop of yogurt on each chop or separately in a small bowl off to the side and a sprinkling of fresh basil leaves.