Thai Lamb Cutlets with Spicy Herb Salad
How can you not love a delicious piece of meat that comes with a handle? This simple, Thai inspired lamb cutlet recipe is the perfect Spring/Summer dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chantalorganics.co.nz.
Cooking tools:
- Grill pan
- Skillet
- Citrus press
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Slotted spoon
- Tongs
- Stove
- Spoon
- Serving platter
- Plate
Ingredients
- 10 lamb cutlets (we love Pure South)
- ½ cup Chantal Organics Coconut Milk
- 1 tbsp thai red curry paste
- 2 limes juice
- ½ red onion – thinly sliced
- ½ fresh chilli – seeds removed and sliced
- Juice of 1 lime
- 1 tbsp brown sugar
- 100g green beans – trimmed, sliced and lightly blanched
- 100g sugar snap peas – trimmed and blanched
- ½ cup fresh or frozen peas – lightly blanched
- 1 cup mesclun salad leaves
- A handful basil leaves (we love Superb Herb)
- Extra lime to garnish
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