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.
GF I DF option (omit cottage cheese base OR replace with a nut cheese base)
20 minutes
4
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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.
- 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
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.
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