Lamb cutlets with Thai basil salad

Lamb cutlets with Thai basil salad

Total: 1 hr | Active: 30 Min.
lactose-free, gluten-free
Nutritional value / person: 591 kcal
, Fat: 44 g
, Carbohydrate: 5 g
, Protein: 41 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To marinate the lamb

2 tbsp olive oil
¾ bunch Thai basil, finely chopped
2 sticks lemongrass, core finely chopped
2 garlic cloves, squeezed
1 tsp salt
900 g lamb chops

To fry the lamb

2 tbsp olive oil

Salad

1 lime, rinsed with hot water, dabbed dry, use grated zest and juice
3 tbsp olive oil
3 tbsp salted peanuts, finely chopped
2 sticks lemongrass, core finely chopped
½ bunch Thai basil, finely chopped
¼ tsp salt
a little pepper
3 baby lettuce, leaves removed
1 cucumber, cut into sticks approx. 5 cm long
1 bunch basil, torn into pieces
¾ bunch Thai basil, torn into pieces
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How it's done

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To marinate the lamb

Combine the oil, basil, lemongrass, garlic and salt, coat the lamb with the marinade, cover and marinate for approx. 30 mins.

To fry the lamb

Preheat the oven to 60°C, warm a plate. Heat the oil in a frying pan. Fry the cutlets in batches for approx. 2 mins. on each side, keep warm.

Salad

Combine the lime zest and juice with the oil, peanuts, lemongrass and Thai basil, season. Serve the lamb with the lettuce, cucumber and basil, drizzle with the dressing.

Good to know
Serve with: Toast

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