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Rosemary lamb cutlets with green goddess dressing

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings


  • 1 tablespoon rosemary, finely chopped
  • 2 teaspoons garlic salt
  • 2 tablespoons extra virgin olive oil
  • 250g vine ripened cherry tomatoes
  • 2 bunches asparagus, trimmed, halved
  • 12 Coles Australian Lamb Cutlets
  • Flat-leaf parsley leaves, to serve
  • 1 Coles Bakery Stone Baked White Sourdough Vienna Loaf, sliced, buttered

Green goddess dressing

  • 1 avocado, halved, stoned, peeled, chopped
  • 2 tablespoons white wine vinegar
  • 2 tablespoons flat-leaf parsley, chopped
  • 1 tablespoon chives, chopped
  • 1 garlic clove, coarsely chopped
  • 2 teaspoons lemon juice
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 cup (60g) light sour cream


  • 1
    To make the green goddess dressing, process the avocado, vinegar, parsley, chives, garlic, lemon juice, oil and sour cream in a food processor until smooth. Season. Place in the fridge.
  • 2
    Combine rosemary, garlic salt and oil in a large bowl. Add cherry tomatoes, asparagus and lamb and toss to coat. Season with pepper. Set aside for 10 mins for flavours to develop.
  • 3
    Heat a chargrill or large frying pan on medium-high. Cook lamb for 2-3 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  • 4
    Meanwhile, cook tomatoes and asparagus, turning occasionally, for 4 mins until charred.
  • 5
    Sprinkle lamb with parsley. Serve with salad, dressing and bread.

Source: taste.com.au


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