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Ingredients (12)
- 1 cup (not packed) fresh mint leaves (about 10g), divided
- 1 shallot, sliced
- 1 tbsp ground cumin
- 1 tbsp ground paprika
- 1 tsp garam masala
- 1 tsp ground allspice
- 1 tsp dried chilli flakes
- 1/4 cup (60ml) extra virgin olive oil, plus more for drizzling
- 18 Coles Australian Lamb Cutlets, French trimmed
- 60g pkt Coles Australian Baby Rocket Leaves
- 1 small red onion, shaved
- 1 lemon, cut into wedges
Method
- Step 1 In a food processor, blend 1/2 cup mint with the shallot, cumin, paprika, garam masala, allspice, chilli flakes, 1 teaspoon salt and 1/2 teaspoon pepper until coarsely chopped. Add oil and process until marinade is well blended. In a large baking dish, combine marinade and lamb cutlets and turn to coat. Cover and refrigerate for at least 1 hour or up to 1 day.
- Step 2 On a large serving platter, scatter rocket and onion.
- Step 3 Preheat a barbecue to medium-high heat. Pat lamb dry and barbecue for 2-3 mins each side or until char marks form and lamb is medium-rare (54C) in the centre. Place lamb cutlets on the platter. Sprinkle lamb with salt, squeeze lemon juice over and drizzle with oil.
- Step 4 Scatter remaining mint leaves over the lamb cutlets and serve.