Lamb Cutlets with Fig, Rocket, Goat’s Cheese & Walnut Salad


Lamb Cutlets with Fig, Rocket, Goat’s Cheese & Walnut Salad

Enhance your next lamb dish with this delicious Fig, Rocket, Goat’s Cheese & Walnut Salad, it’s the perfect autumn dinner. 

Lamb Cutlets with Fig, Rocket, Goat’s Cheese & Walnut Salad

In season ingredient: Rocket

Serves 4



12 frenched lamb cutlets

1 tbsp ground mixed pepper (pepper medley)

1 tsp lemon pepper

6 fresh figs, cut into quarters

120g baby or wild rocket

100g goat’s cheese, crumbled

1/3 cup toasted walnuts

1/3 cup raspberry vinegar (or red wine vinegar)

¼ cup walnut oil (or extra-virgin olive oil)

1 tsp caster sugar

salt and pepper to taste

2 tsp olive oil



1 Put cutlets on a flat surface. Combine mixed pepper and lemon pepper in a small bowl. Sprinkle pepper mixture on both sides of cutlets, pressing it lightly into cutlets with your fingers.

2 Combine figs, rocket, cheese and walnuts in a large bowl. Pour vinegar, walnut oil, sugar, salt and pepper into a screw-top jar. Secure lid and shake until well combined. Add dressing to salad just before serving.

3 Heat olive oil in a non-stick frying pan over medium heat. When hot, add cutlets, 4 at a time, and cook for 2-3 minutes or until browned.

4 Turn cutlets over and cook for a further 2 minutes until medium or cooked to your liking.

5 Serve cutlets with fig, rocket, cheese and walnut salad.


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