Lamb Cutlets With Apple & Cabbage Salad
"From our weekday newspaper The West Australian."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.