Ingredients
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12 lamb cutlets, French trimmed
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40g baby spinach leaves
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3 ripe vine-ripened tomatoes, cut into 5mm slices
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6 pieces bocconcini, drained, cut into 5mm slices
Mint dressing
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1/2 bunch spearmint, leaves picked, finely chopped
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125ml (1/2 cup) olive oil
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60ml (1/4 cup) red wine vinegar
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2 green shallots, ends trimmed, finely chopped
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1 garlic clove, crushed
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1/2 teaspoon brown sugar
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Salt & freshly ground black pepper
Method
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1To make the mint dressing, combine spearmint, oil, vinegar, shallot, garlic and sugar in a screw-top jar and shake until well combined. Taste and season with salt and pepper. Set aside until required.
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2Preheat a chargrill on high. Add the lamb and cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.
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3Arrange the spinach, tomato and bocconcini on serving plates. Top with lamb cutlets. Drizzle with mint dressing and serve immediately.
Source: taste.com.au
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