Name: Lamb Cutlets with Apple and Cabbage Salad
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 4
Ingredients: 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

Lamb Cutlets with Apple and Cabbage Salad

A tasty meal on the table in less than 35 minutes!

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Serves 4

Prep

20M

Cook

Total

26M

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.

Ingredients

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

Method

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.

Jane Ash Food Editor

Jane’s love of food began at a young age and led to her studying home economics at TAFE before embarking on a career in food media and TAFE hospitality teaching that has spanned over 30 years. Today, as a Food Editor across New Idea, New Idea Food and Woman’s Day, she’s all for sharing fresh, delicious and achievable recipe ideas, plus the tricks of the trade so everyone can experience the joy of cooking. Attaining a certificate in Nutrition and Diet from Beck Health & Nutrition, Jane has a sound knowledge of the role a wholesome diet plays in overall health and wellbeing, and a growing interest in developing recipes for those on special diets. A believer in everything in moderation, her love of food extends to sweet treats too, especially cakes and desserts, of which she’s developed hundreds while working in numerous leading magazine test kitchens. She knows she’s in the right job when she finds herself still dreaming up new creations to share and inspire others.

Peta Dent

Kerrie Worner

Ingredients

Method

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