Lamb cutlets with Thai-style dressing

Lamb cutlets with Thai-style dressing
Lamb cutlets with Thai-style dressing

Add some Asian flair to your barbecue lamb cutlets with this spicy Thai-style dressing.

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Lamb cutlets with Thai-style dressing

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes


4 persons



  • 1 tbs drained green peppercorns
  • 1/3 cup (80ml) lime juice
  • 2 tbs fish sauce
  • 2 tbs brown sugar
  • 1 tsp sesame oil
  • 5cm-piece ginger, cut into matchsticks
  • 1 long red chilli, finely chopped (optional)
  • 12 Coles Australian Lamb Cutlets
  • 2 Lebanese cucumbers, thinly sliced
  • 350g mixed tomatoes, halved
  • 1 red onion, thinly sliced
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 1/2 cup (75g) cashews, toasted, coarsely chopped


  • Step 1
  • Combine the peppercorns, lime juice, fish sauce, sugar, oil, ginger and chilli, if using, in a large glass or ceramic dish. Reserve half the dressing in a small bowl. Add the lamb to the remaining dressing in the dish and turn to coat. Set aside for 15 mins to develop the flavours.
  • Step 2
  • Heat a barbecue grill or chargrill on medium-high. Drain the lamb. Cook for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest.
  • Step 3
  • Arrange cucumber, tomato, onion, coriander and mint on a serving platter. Sprinkle with cashew. Arrange lamb on platter. Serve with reserved dressing.

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