To toast almonds, spread over an oven tray. Cook in a moderate oven (180C) for about 5 to 6 minutes, or until golden. Remove and cool.
8 lamb cutlets
1 tsp ground cumin
1 tblsp olive oil
APPLE AND CABBAGE SALAD
1⁄2 cup garlic aioli
2 tsps mild curry powder
200g bag classic coleslaw
1 Pink Lady apple, quartered, cored, thinly sliced
1⁄3 cup finely chopped fresh parsley
1⁄3 cup sultanas
1⁄4 cup slivered almonds, toasted
Toss lamb with combined cumin and oil. Season with salt and pepper.
2 Heat a large, non-stick frying pan over a medium to high heat. Add lamb. Cook for about 3 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 3 minutes.
3 Meanwhile, make salad. Combine aioli and curry powder in a large bowl. Mix well. Add coleslaw, apple, parsley, sultanas and almonds. Toss to coat.
4 Serve salad with lamb.