Lamb With Kale Salad And Creamy Avocado Mint Sauce

By Liz Macri

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Ready in minutes, these tender lamb cutlets are perfect for summer barbecues or a quick and easy weeknight dinner.

All you have to do is throw all your ingredients of Lamb With Kale Salad And Creamy Avocado Mint Sauce

  1. 350g packet kaleslaw kit with seed mix and dressing
  2. 1 granny smith apple, unpeeled
  3. 1/3 cup lemon juice
  4. 1/4 cup extra virgin olive oil
  5. 12 French-trimmed lamb cutlets
  6. 1 avocado, halved, roughly chopped
  7. 2 tablespoons shredded fresh mint leaves, plus extra sprigs to serve
  8. 8 slices crusty bread, toasted, to serve

The instruction how to make Lamb With Kale Salad And Creamy Avocado Mint Sauce

  1. Remove and set aside seed mix and dressing from slaw kit. Cut apple into matchsticks. Place kale mixture, apple, half the lemon juice and half the oil in a medium bowl. Season with salt and pepper. Toss gently to combine.
  2. Drizzle remaining oil over lamb. Season with salt and pepper. Heat a chargrill pan or barbecue grill over high heat. Cook lamb for 2 to 3 minutes each side, for medium, or until cooked to your liking.
  3. Meanwhile, place reserved dressing from kit, avocado, shredded mint, remaining lemon juice and 2 tablespoons water in a small food processor. Season with salt and pepper. Process until smooth.
  4. Place lamb on a large platter or board with kale salad and bread. Sprinkle salad with reserved seed mix. Sprinkle lamb with extra mint. Serve with sauce.

Nutritions of Lamb With Kale Salad And Creamy Avocado Mint Sauce

fatContent: 710.786 calories
saturatedFatContent: 38.5 grams fat
carbohydrateContent: 8.4 grams saturated fat
sugarContent: 54.1 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 32.6 grams protein
sodiumContent: 66 milligrams cholesterol

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