The New BBQ

Cumin-spiced lamb with pea, mint, feta and cucumber salad

Reserve a space on the barbecue for charring bread and veg so they don’t pick up the flavour of the meat

  • 4
  • 15
  • 12
  • 60
  • 4 garlic cloves, peeled and crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried crushed chilli
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp olive oil, plus extra to serve
  • 8 lamb cutlets
  • 150g frozen peas
  • 1 cucumber, trimmed
  • 4 radishes, trimmed and thinly sliced
  • 200g feta cheese, broken into chunks
  • small handful fresh mint leaves, shredded
  • 2 Little Gem lettuces, trimmed and cut into wedges
  • garlic and coriander pittas, chargrilled
  1. Mix together the garlic, cumin, coriander, dried chilli, half the lemon juice and half the oil and rub over the lamb cutlets to coat. Cover and refrigerate for at least 1 hour.
  2. Meanwhile, cook the peas according to the packet instructions. Drain and rinse under cold running water then tip into a large salad bowl.
  3. Halve the cucumber and scoop out the seeds using a teaspoon. Thinly slice on the diagonal and add to the peas with the radishes, feta, mint, lettuce and remaining lemon juice and oil. Toss to combine and season to taste.
  4. Barbecue the lamb cutlets over medium-hot coals until cooked through, for 5 minutes on each side for medium and 6 minutes on each side for well done. Spoon the salad on to individual plates and drizzle with oil. Top with the lamb cutlets and serve with chargrilled pittas.

Per serving: calories 440 (22%), sugar 3.2g (3.5%), fat 28.1g (40%), saturates 12.9g (64%), salt 2.1g (3.5%) of your guideline daily amount

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