Lamb Cutlets With Apple & Cabbage Salad

4
Servings
30m
Prep Time
6m
Cook Time
36m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (285.3 g)
  • Calories 642
  • Total Fat - 49 g
  • Saturated Fat - 18.8 g
  • Cholesterol - 131.8 mg
  • Sodium - 121.9 mg
  • Total Carbohydrate - 17.7 g
  • Dietary Fiber - 2.7 g
  • Sugars - 3.3 g
  • Protein - 32.4 g
  • Calcium - 114.9 mg
  • Iron - 4.5 mg
  • Vitamin C - 29.5 mg
  • Thiamin - 0.3 mg

Step 1

Toss lamb with combined cumin and oil and season with salt and pepper.

Step 2

Heat a large, non-stick frying pan over a medium to high heat and add lamb and cook for about 3 minutes on each side, or until cooked to your liking and them remove and let rest, loosely covered with foil, for 3 minutes.

Step 3

Meanwhile, make salad by combining aioli and curry powder in a bowl and mix well and then add coleslaw, apple, parsley, sultanas and almonds and toss well to coat.

Step 4

Serve salad with lamb and enjoy.

Tips & Variations


No special items needed.

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