Marinated Lamb Cutlets with Spiced Pumpkin Salad - Recipe
Juicy, spice-rubbed lamb cutlets piled onto a warm spiced pumpkin salad, finished with creamy yoghurt dressing and a hit of lemon. Bold, hearty, and just the right amount of indulgent.
Marinated Lamb Cutlets with Spiced Pumpkin Salad - Recipe
Juicy, spice-rubbed lamb cutlets piled onto a warm spiced pumpkin salad, finished with creamy yoghurt dressing and a hit of lemon. Bold, hearty, and just the right amount of indulgent.
We use Peter Bouchier Lamb Cutlets in this recipe and pick it up from Leaf. Peter Bouchier is one of Melbourne’s finest butchers since 1983. With stores in Toorak and Malvern, they also supply hundreds of premium retailers across VIC and NSW. Peter Bouchier offers home delivery, making it easy to get top-quality meat straight to your door. Their range is extensive, from smallgoods and sauces to ready meals and curated meat packs. There’s something for everyone. With a strong focus on animal welfare and sustainability, Peter Bouchier is known for delivering consistently high-quality products you can trust.
Ingredients (Serves 2)
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x1 pack Foxes Den Spiced Pumpkin Salad
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x1 pack Peter Bouchier lamb cutlets (6 cutlets)
Marinade
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1 tsp smoked paprika
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1 tsp sweet paprika
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1 tsp ground cumin
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2 tbsp extra virgin olive oil
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Zest and juice of half a lemon
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2 garlic cloves, minced
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Salt and pepper, to taste
To Finish
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Fresh coriander leaves
Method
1. Marinate the lamb
In a bowl, combine smoked paprika, sweet paprika, cumin, olive oil, lemon zest, half the lemon juice, garlic, salt, and pepper.
Add lamb cutlets and coat well.
Marinate for at least 15 minutes (longer if time allows).
2. Cook the lamb
Heat a pan over medium-high heat.
Cook lamb cutlets for ~3–4 minutes per side, depending on thickness, until nicely caramelised and cooked to your liking.
In the final minute, squeeze remaining lemon juice into the pan to deglaze and lightly glaze the cutlets.
Rest for a couple of minutes before serving.
To Serve
Plate the Foxes Den Spiced Pumpkin Salad.
Sprinkle over the sunflower seeds and drizzle with the yoghurt dressing included in the pack.
Top with lamb cutlets.
Finish with fresh coriander.
Enjoy!
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