 |
| Barbecued lamb cutlets with Mexican slaw |
Serves 6
Barbecued lamb cutlets with Mexican slaw ingredients: 1 cup (250ml) light sour cream. 100g soft goat's cheese. 1 garlic clove, crushed. Pinch of ground cumin. 3/4 cup (185ml)lime juice. 1 bunch oregano, finely chopped. 1/4 small red cabbage. 1 small red onion. 1/4 small green papaya " seeds removed". 1/4 small butternut pumpkin, peeled, seeds removed. 1 small fennel bulb. 3 kale leaves, stalks removed, shredded. 1 corn cob, kernels sliced. 4 jalapeno chillies, thinly sliced. 1/2 cup each roughly chopped coriander and flat-leaf parsley leaves. 1 punnet cherry tomatoes, quartered. 18 French-trimmed lamb cutlets. 200ml extra virgin olive oil. toasted sesame seeds and pumpkin seeds (pepitas), to serve
Barbecued lamb cutlets with Mexican slaw: To make the sour cream dressing, whisk sour cream, goat's cheese, garlic, cumin, 1/3 cup (80ml) lime juice and half the oregano. Season and set aside. To make the slow, using a mandoline, thinly slice cabbage, onion, papaya, pumpkin and fennel. Mix with kale, corn, chilli, coriander, parsley, tomato and half remaining oregano. Season and set aside. Preheat a lightly oiled chargrill pan or barbecue to medium-high. Season lamb, scatter with remaining oregano, then chargill for 2-3 minutes each side until charred but still pink in the centre. Rest, loosely covered with foil, for 5 minutes. Toss slaw with oil remaining 100ml. Lime juice, then divide among plates with lamb and dressing. Sprinkle with seeds. By then, the barbecued lamb cutlets with Mexican slaw is ready
