Lamb Cutlets with Chimichurri and Quinoa Salad
Photography by Josh Griggs.
Quick cooking and very tender, lamb cutlets pair beautifully with this flavourful chimichurri which is also the dressing for the tasty quinoa salad.
Serves: 4
INGREDIENTS
16 lamb cutlets or chops
olive oil
sea salt and ground pepper
Salad
3 cups cooked quinoa (1 cup uncooked)
½ cup toasted pumpkin seeds
8 fresh dates, pitted and ripped
100 grams halloumi, shaved with a vegetable peeler
small handful parsley, roughly chopped
Chimichurri Dressing
1 teaspoon sea salt
1 tablespoon boiling water
½ cup tightly packed parsley
2 tablespoons fresh marjoram or oregano leaves
½ teaspoon chilli flakes or more to taste
3 cloves garlic, crushed
⅓ cup olive oil
2 tablespoons red wine vinegar
½ teaspoon ground pepper
METHOD
Chimichurri Dressing
Dissolve the salt in the boiling water and cool.
Place the herbs, chilli flakes, garlic and the oil in a food processor and blend until smooth. Tip into a bowl and whisk in the vinegar, pepper and salt water. Set aside. Makes ¾ cup.
Lamb Cutlets
Brush the cutlets with oil and season well. Heat a sauté pan or barbecue and cook the cutlets for 2 minutes each side or until done to your liking. Transfer to a plate and immediately spoon a little chimichurri over each cutlet.
Combine the quinoa with the remaining dressing, season generously and place on a large platter.
Scatter over the pumpkin seeds, dates, halloumi and herbs. Serve the cutlets alongside. Serves 4.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.