This summer recipe champions the ultimate cut of lamb, the cutlet. Soft and tender but bursting with flavour. You don’t need much more than good quality meat and a searing barbeque.

Serves: 4

Ingredients

• 8 lamb cutlets
• 3 cups baby spinach
• 150g strawberries, thinly sliced
• 1 spring onion, thinly sliced
• 1 avocado, sliced
• 45g Australian feta, crumbled
• 50g natural, roasted almonds, coarsely chopped
• 2 lemons, juiced and zested
• 1 cup of mint leaves
• 120ml olive oil

Method

1. To create a dressing for the lamb, blend mint, lemon zest, 3 tablespoons of lemon juice and mint in a food processor and add salt and pepper to taste. Coat the
2. While barbeque heats to a medium / high heat, use 2 tablespoons of the mint marinade to coat the lamb all over tablespoons of mint marinade saving the rest of the marinade for dressing.
3. Barbecue the lamb for 3 minutes each side or until both sides are browned and the internal temperature is 54C for a medium-rare cook.
4. Assemble the salad by arranging spinach on a platter and topping with onions, almonds, avocado, feta, and strawberries. Drizzle over remaining mint marinade for dressing and serve with lamb on the side.

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.