BBQ Lamb Cutlets with Kumara Salad Recipe

Name: BBQ Lamb Cutlets with Kumara Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: serving for 4 servings
Ingredients: 1kg kumara, peeled, cut into large chunks; 1 ½ tbsp Sweet Chilli Sauce; 1/2 cup (125mL) Tomato ketchup; 1/2 cup (20g) mint, chopped; 1 tsp cumin; 8-12 (600g) lamb cutlets; 4 Spring onions, sliced; 100g baby spinach leaves; 1/4 cup (50g) pumpkin seeds; 1 can (420g) chickpeas, rinsed and drained; 1/2 lemon, juiced; 2 tbsp olive oil; 1 cup (40g) coriander, chopped

Ingredients

1kg kumara, peeled, cut into large chunks
1 ½ tbsp Sweet Chilli Sauce
1/2 cup (125mL) Tomato ketchup
1/2 cup (20g) mint, chopped
1 tsp cumin
8-12 (600g) lamb cutlets
4 Spring onions, sliced
100g baby spinach leaves
1/4 cup (50g) pumpkin seeds
1 can (420g) chickpeas, rinsed and drained
1/2 lemon, juiced
2 tbsp olive oil
1 cup (40g) coriander, chopped

	PREP TIME 15m	COOK TIME 40m	TOTAL TIME 55m
YIELD serving for 4 servings

Instructions

Preheat oven to 200°C/180°C fan forced. Place kumara onto a non-stick baking tray, drizzle with sweet chilli sauce.
Bake for 40 minutes or until caramelised and soft, turning once during cooking; allow to cool.
Meanwhile, combine ketchup, mint and cumin and brush over lamb cutlets.
Heat a barbecue or griddle pan to medium-high. Cook cutlets for 2-3 minutes on each side or until cooked to your liking.
Cover and keep warm.
Transfer kumara to a large serving bowl; add green onions, spinach, pumpkin seeds and chickpeas. Gently toss to combine.
In a medium bowl, whisk together lemon juice, olive oil and coriander. Drizzle over the salad and serve immediately with lamb cutlets.