Grilled Lamb Chops with Coriander Sauce and Watermelon Salad

By Matt Tebbutt
From Saturday Kitchen

 

Ingredients

For the lamb:

• 4 lamb cutlets
• 2 tbsp olive oil

For the dressing:

• 3 garlic cloves, crushed
• 1 red Thai chilli, chopped
• 1 tsp fresh root ginger, crushed
• 1–2 tbsp palm sugar
• Juice of 2 limes
• Thai fish sauce, to taste

For the coriander sauce:

• Small bunch fresh coriander
• ½ avocado
• 2 green chillies
• 4 garlic cloves
• Juice of 2 limes
• 2 tbsp mayonnaise
• 2 tbsp soured cream
• Salt and freshly ground black pepper, to taste

For the salad:

• 4 spring onions
• ¼ red cabbage, shredded
• Small bunch Thai basil
• Small bunch fresh coriander
• Small bunch fresh mint
• 1 slice watermelon (about 2cm thick), cut into pieces
• 20g toasted salted cashews, chopped

Method

1. Cook the lamb
   • Heat a griddle pan until very hot.
   • Brush the lamb cutlets lightly with olive oil and season if desired.
   • Grill the cutlets for 2–3 minutes on each side for medium-rare, or longer to your preferred doneness.
   • Remove from the pan and let rest for a few minutes so the juices redistribute.
2. Prepare the dressing
   • In a small bowl combine the crushed garlic, chopped chilli, crushed ginger, palm sugar, lime juice and fish sauce.
   • Stir until the sugar dissolves and taste, adjusting the balance of sweet, sour and salty to suit you.
3. Make the coriander sauce
   • Place the coriander, avocado, green chillies, garlic, lime juice, mayonnaise and soured cream into a blender or food processor.
   • Blend until smooth and creamy. Taste and season with salt and freshly ground black pepper.
4. Assemble the salad
   • Slice the spring onions and combine them with the shredded red cabbage, Thai basil, fresh coriander, mint and watermelon pieces in a bowl.
   • Toss the salad with a little of the prepared dressing so the herbs and cabbage are lightly coated.
5. Plate and serve
   • Spoon a generous layer of the coriander sauce onto each serving plate as a base.
   • Top the sauce with the dressed salad and scatter the chopped toasted cashews over the top for crunch.
   • Arrange the rested lamb cutlets alongside the salad and serve immediately, offering any remaining dressing at the table.