for 4 person

To marinate the lamb

2 tbsp	olive oil
¾ bunch	Thai basil, finely chopped
2 stick	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 stick	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

How it's done

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.

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