Lamb Cutlets with Warm Rice Salad
I didn't have cutlets available locally and used the larger lamb chops instead. This is packed with flavour and plenty of fuel with the rice.
Servings: 4
Ingredients
- 2 tsp ground cumin
- 2 tsp ground paprika
- 8 French-trimmed lamb cutlets
- 1 tbsp garlic-infused olive oil
- 4 spring onions (green part only) thinly sliced
- 1 large red capsicum diced
- 2 tsp lemon zest
- 200 g broccoli cut into small florets
- 150 g trimmed kale coarsely chopped
- 450 g pouch microwavable basmati rice warmed
- Lemon wedges to serve
Instructions
- Place half the cumin and half the paprika in a small bowl and mix to combine. Sprinkle spice mixture evenly over lamb cutlets. Set aside.
- In a large, deep frying pan, heat 3 teaspoons oil over medium heat. Add spring onion and capsicum and cook, stirring, for 5 minutes until softened. Add lemon zest and remaining spices and cook, stirring, for 1 minute or until fragrant. Add broccoli, kale and 2 tablespoons water and cook, stirring occasionally, for 2-3 minutes or until broccoli is bright green and kale has wilted. Add rice and cook, stirring, for 2 minutes or until well combined.
- Meanwhile, heat remaining oil in a large, non-stick frying pan or chargrill pan over high heat. Cook lamb for 2 minutes each side or until cooked to your liking. Transfer lamb to a plate. Cover with foil and set aside to rest for 2 minutes.
- Divide warm rice salad among serving plates. Top with lamb and serve with lemon wedges.
Notes
Macri, Liz; (Sep 2025) 5pm Panic! in: Healthy Food Guide