Spring Lamb Cutlets with Asparagus Salad

Recipe by Dezi Cooks

  • 3 trimmed lamb cutlets
  • 1/2 cup tiny toms tomatoes
  • 1.5 cubes goats cheese
  • 1 radish
  • 5 x greens asparagus spears
  • 3 x white asparagus spears
  • Salt & pepper
  • 1/2 tsp Sumac
  • 1/4 cup of water
  • 1 tbs maple syrup
  • 1/2 tsp whole grain mustard
  • Olive oil

Start with the salad first and set aside.

  1. In a large bowl add the washed tomatoes, and thin slices of the radish ( I used a mandolin to achieve this)
  2. Trim the ends of the asparagus, snap off the woody ends.  Use a sharp vegetable peeler to peel the end of the asparagus.
  3. Add all salad dressing ingredients into a small bowl and whisk to emulsify. Set aside.
  4. Drizzle a little olive oil on the lamb cutlets and season with salt, pepper and sumac on both sides
  5. Cook to your liking searing in a hot skillet pan to start with.
  6. Once the lamb is cooked on both sides, turn horizontally to render off any fat. Remove and set aside to rest.
  7. Add asparagus spears into the same pan the cutlets cooked in. 
  8. Season with salt and toss them around to char a little on all sides to begin with.
  9. Add water to steam the asparagus and cook for a further two minutes.
  10. Remove the asparagus and add into the salad bowl.
  11. Add salad dressing and one crumbled cube of the goats cheese. 
  12. Toss to coat and add to your plate, add another half a cube on top and lastly some cracked black pepper.
  13. Plate up your cutlets and salad, a lemon wedge optional for your lamb.

Serves 1.

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