Drizzled with a creamy green goddess dressing, these Rosemary lamb cutlets are a delicious step up from your typical roast meat.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes, + 10 mins marinating time
+ 10 mins marinating time
Ingredients
1 tbs finely chopped rosemary
2 tsp garlic salt
2 tbs 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 tbs white wine vinegar
2 tbs chopped flat-leaf parsley
1 tbs chopped chives
1 garlic clove, coarsely chopped
2 tsp lemon juice
1/4 cup (60ml) extra virgin olive oil
1/4 cup (60g) light sour cream
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make 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.
Step 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.
Step 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.
Step 4
Meanwhile, cook tomatoes and asparagus, turning occasionally, for 4 mins until charred.
Step 5
Sprinkle lamb with parsley. Serve with salad, dressing and bread.
Prep time10 mins10 minutes, + 10 mins marinating time
+ 10 mins marinating time
Ingredients
1 tbs finely chopped rosemary
2 tsp garlic salt
2 tbs 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 tbs white wine vinegar
2 tbs chopped flat-leaf parsley
1 tbs chopped chives
1 garlic clove, coarsely chopped
2 tsp lemon juice
1/4 cup (60ml) extra virgin olive oil
1/4 cup (60g) light sour cream
Description
Drizzled with a creamy green goddess dressing, these Rosemary lamb cutlets are a delicious step up from your typical roast meat.
Method
Step 1
To make 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.
Step 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.
Step 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.
Step 4
Meanwhile, cook tomatoes and asparagus, turning occasionally, for 4 mins until charred.
Step 5
Sprinkle lamb with parsley. Serve with salad, dressing and bread.
