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Ingredients
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1 tablespoon rosemary, finely chopped
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2 teaspoons garlic salt
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2 tablespoons extra virgin olive oil
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250g vine ripened cherry tomatoes
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2 bunches asparagus, trimmed, halved
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12 Coles Australian Lamb Cutlets
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Flat-leaf parsley leaves, to serve
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1 Coles Bakery Stone Baked White Sourdough Vienna Loaf, sliced, buttered
Green goddess dressing
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1 avocado, halved, stoned, peeled, chopped
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2 tablespoons white wine vinegar
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2 tablespoons flat-leaf parsley, chopped
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1 tablespoon chives, chopped
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1 garlic clove, coarsely chopped
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2 teaspoons lemon juice
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1/4 cup (60ml) extra virgin olive oil
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1/4 cup (60g) light sour cream
Method
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1To 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.
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2Combine 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.
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3Heat 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.
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4Meanwhile, cook tomatoes and asparagus, turning occasionally, for 4 mins until charred.
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5Sprinkle lamb with parsley. Serve with salad, dressing and bread.
Source: taste.com.au
