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

William Meppem

Lamb Cutlets with Fig, Rocket, Goat's Cheese and Walnut Salad recipe, brought to you by MiNDFOOD.

Lamb Cutlets with Fig, Rocket, Goat’s Cheese and 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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