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How to make Lamb cutlets with haloumi & walnut salad

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 12 (about 975g) lamb cutlets, excess fat trimmed
  • 1 tablespoon finely chopped fresh lemon thyme
  • 1 garlic clove, crushed
  • 60ml (1/4 cup) extra virgin olive oil
  • 100g (1 cup) walnut halves, coarsely chopped
  • 6 slices prosciutto
  • 1 x 240g pkt haloumi, cut into 1cm cubes
  • 2 bunches asparagus, woody ends trimmed, diagonally cut into 5cm lengths
  • 1 x 80g pkt baby rocket leaves
  • 2 tablespoons red wine vinegar
  • 2 teaspoons wholegrain mustard
  • Salt & freshly ground black pepper

Method

  • Step 1 Combine the lamb, lemon thyme, garlic and 1 tablespoon of the oil in a glass or ceramic bowl. Set aside for 10 minutes to develop the flavours.
  • Step 2 Heat a large non-stick frying pan over medium-high heat. Add the walnuts and cook, stirring, for 2 minutes or until toasted. Transfer to a large bowl.
  • Step 3 Add the lamb cutlets to the pan and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.
  • Step 4 Meanwhile, add the prosciutto to the pan and cook for 1 minute each side or until crisp. Remove from heat. Coarsely chop and add to the bowl with the walnuts. Add the haloumi and asparagus to the pan and cook, turning occasionally, for 5 minutes or until haloumi is golden and asparagus is bright green and tender crisp. Remove from heat.
  • Step 5 Add the rocket, haloumi and asparagus to the walnut mixture and gently toss to combine. Place the remaining oil, vinegar and mustard in a screw-top jar and shake until well combined. Taste and season with salt and pepper. Drizzle salad with dressing and gently toss to combine.
  • Step 6 Divide the salad among serving plates. Top with lamb and serve immediately.