Name: Spiced lamb cutlets with tomato and parsley salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 teaspoon ground cumin; 2 teaspoon ground coriander; 12 french-trimmed lamb cutlets (600g); 4 egg tomatoes (300g), quartered; 2 teaspoon olive oil; 2 tablespoon red wine vinegar; 1 clove garlic, crushed; 1 lebanese cucumber (130g), chopped coarsely; 1/2 cup (100g) cottage cheese; 1 cup loosely packed fresh flat-leaf parsley leaves

Ingredients

2 teaspoon ground cumin

2 teaspoon ground coriander

12 french-trimmed lamb cutlets (600g)

4 egg tomatoes (300g), quartered

2 teaspoon olive oil

2 tablespoon red wine vinegar

1 clove garlic, crushed

1 lebanese cucumber (130g), chopped coarsely

1/2 cup (100g) cottage cheese

1 cup loosely packed fresh flat-leaf parsley leaves

Method

1.Combine spices and lamb in medium bowl.

2.Cook lamb and tomato, in batches, on heated oiled grill plate (or grill or barbecue).

3.Meanwhile, to make dressing, combine oil, vinegar and garlic in a screw-top jar; shake well.

4.Combine tomato with dressing and remaining ingredients in medium bowl to make salad.

5.Serve lamb with tomato and parsley salad.

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