Lamb Cutlets with Seared Kale, Quinoa, Almonds and Feta Salad
Photography by Josh Griggs.
Tender lamb cutlets are readily available but you can also use lamb loin chops which require a slightly longer cooking time.
Serves: 4
INGREDIENTS
½ cup white quinoa, rinsed and drained
12 lamb cutlets
olive oil
sea salt and ground pepper
Kale salad
1 bag kale, tough stems trimmed out
½ cup skin-on roasted almonds, roughly chopped
100 grams feta, crumbled
Dressing
3 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, crushed
METHOD
Rinse the quinoa then cook in boiling salted water for 15 minutes or until just cooked. Drain, refresh in cold water then drain well again. Set aside.
Dressing: Whisk the ingredients in a bowl and season.
Lamb: Heat a little oil in a large sauté pan. Season the lamb and sauté until just cooked through. Transfer to a plate and cover loosely to keep warm. Don’t wash the pan.
Salad: Rip the kale into large bite-sized pieces. Add to the hot pan the cutlets were cooked in and toss to wilt a little, adding a little more oil, if needed. Add the quinoa and almonds and toss everything together until hot, then season with salt and pepper. Take off the heat, toss through the dressing, then the feta.
To serve: Transfer the salad to a serving platter and arrange the lamb cutlets alongside.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!