Recipe of the Month: Coriander spiced lamb cutlets with freekeh and herb salad

Its the perfect time of the year for this recipe..though really anytime is a good time for lamb cutlets!! Enjoy!

 

Coriander spiced lamb cutlets with freekeh and herb salad

2 teaspoons coriander seeds

sea salt and cracked black pepper

8 lamb cutlets

2 tablespoons olive oil, extra to drizzle

1 cup freekeh (or cous cous as an alternative)

1 cup frozen peas, blanched

½ cup parsley leaves, roughly chopped

¼ cup dill leaves

1 tablespoon lemon juice

zucchini tzatziki

1 zucchini, trimmed and grated

1 cup Greek yoghurt

2 tablespoons chopped mint leaves

1 tablespoon chopped dill leaves

1 small garlic clove, crushed

 

Combine the coriander seeds, salt and pepper in a bowl. Add the cutlets and 1 tablespoon of olive oil and toss to coat. Set aside at room temperature.

Place 2 ½ cups of water and the freekeh in a small saucepan over high heat and bring to the boil. Reduce heat to low-medium and simmer for 15 minutes or until tender and the water has been absorbed. Set aside to cool.

To make the zucchini tzatziki, combine all ingredients in a bowl and season with salt and pepper. Set aside.

Heat a large non-stick frying pan over medium heat, cook the lamb cutlets for 2-3 minutes each side until medium or cooked to your liking. Remove from the pan and cover. Combine the freekeh, peas, parsley, dill, lemon juice and remaining oil. Season with salt and pepper. Serve the freekeh salad topped with the lamb cutlets and the zucchini tzatziki and drizzle with extra oil.

 

Serves 4.

Image and Styling: Kirsten Jenkins

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