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
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.