Spiced Lamb Cutlet Salad With Thai Dressing Recipe

Name: Spiced Lamb Cutlet Salad With Thai Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons cumin seeds; 165 ml coconut milk; 1 ½ tablespoons thai green curry paste; 1 tablespoon chopped mint leaf, plus; ½ cup mint leaf; 2 tablespoons olive oil; 12 french-trimmed lamb cutlets; 3 cups mixed baby greens; 100 g bean sprouts, trimmed; 225 g thin green beans, blanched in boiling salted water for 2 minutes; 4 green onions, thinly sliced; ½ cup Thai basil; ½ cup coriander leaves; ¼ cup lime juice; ¼ cup fish sauce; 2 tablespoons palm sugar, grated; 1 long red chile, seeds removed, very finely chopped

Servings: persons

2 teaspoons cumin seeds
165 ml coconut milk
1 ½ tablespoons thai green curry paste
1 tablespoon chopped mint leaf, plus
½ cup mint leaf
2 tablespoons olive oil
12 french-trimmed lamb cutlets
3 cups mixed baby greens
100 g bean sprouts, trimmed
225 g thin green beans, blanched in boiling salted water for 2 minutes
4 green onions, thinly sliced
½ cup Thai basil
½ cup coriander leaves
¼ cup lime juice
¼ cup fish sauce
2 tablespoons palm sugar, grated
1 long red chile, seeds removed, very finely chopped

1
Toast the cumin seeds in a small dry frypan over medium-high heat for 1 minute or until fragrant.
2
Place in a bowl with the coconut milk, curry paste and mint.
3
Season with salt and pepper, then add the lamb and toss to coat.
4
Cover and marinate in the fridge for at least 4 hours, preferably overnight.
5
For dressing, shake ingredients in a screw-top jar to combine.
6
Heat a barbecue or chargrill to high and allow lamb to come to room temperature.
7
Barbecue the lamb for 1-2 minutes each side for medium-rare, or to your liking.
8
Set aside to rest.
9
Meanwhile, place extra mint and remaining ingredients in a large bowl.
10
Toss salad with half the dressing.
11
Place on a platter, top with lamb and drizzle with the remaining dressing.

1080

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 teaspoons cumin seeds, 165 ml coconut milk, 1 ½ tablespoons thai green curry paste, 1 tablespoon chopped mint leaf, plus, and more.

Yes, Spiced Lamb Cutlet Salad With Thai Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spiced Lamb Cutlet Salad With Thai Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions