It’s Summer. Stay cool with this delicious WA inspired lamb salad, full of seasonal produce, brought to you by Amelia Park Lamb and Kate Flower Food.
Serves: 4 | Prep Time: 20 minutes | Cook Time: 10 minutes
GF I DF option (omit cottage cheese base OR replace with a nut cheese base)
Ingredients
12 Amelia Park lamb cutlets
Marinade
¼ cup extra virgin olive oil
3 cloves garlic, minced
2 Tbsp dried herbs Rosemary, parsley, thyme, mint (or fresh)
1 tsp sumac (optional)
Generous sea salt and black pepper
Base
1 cup cottage cheese (replace with nut cheese for a DF option)
¼ cup soft herbs, finely chopped (one or all of these – basil, parsley, fennel, chives)
Flakey salt to season
Zest of 1 lemon (optional)
Salad
1 zucchini shaved with a peeler
1 ripe nectarine, sliced thinly
2 handfuls rocket
¼ cup flaked almonds, toasted
Dressing
⅓ cup extra virgin olive oil
Juice 1 lemon
1 tbsp honey
1 small clove garlic, minced
1 tsp Dijon mustard,
Salt & pepper to season
Serve with fresh or grilled bread
Method:
Pre heat BBQ
- Place all marinade ingredients on a large plate and stir well to combine.
- Roll each of the lamb cutlets through the marinade, cover and allow lamb to reach room temperature.
- Pre heat BBQ to medium high (200C)
- Prepare base by combining all ingrdedients in a bowl. Set aside.
- Prepare salad ingredients. Set aside.
- Prepare dressing by combining all ingredients in a jar, sealing with tight fitting lid and shaking well to combine. Set aside.
- Place cutlets on the hot BBQ, close the lid and cook for 4 mins on one side.
- Flip and cook for about 4 minutes, cover, on the other side.
- Remove cutlets to a fresh plate, cover loosely with foil and set aside to rest.
- To assemble choose a large platter and pour the herbed cottage cheese on one side.
- Toss the zucchini, nectarine, half the almonds and the rocket together and place gently on the herbed curd. Finish with remaining almonds.
- Gently dress the salad with a few tablespoons of the dressing.
- Add the rested cutlets to the opther side of your platter and serve immediately with extra dressing and fresh or grilled bread.
Cooks Notes:
All BBQ’s cook at varying heats so you will need to check internal temp of your cutlets for 63C if you are looking to hit the perfect cook.
