Thursday, 6 August 2009

Spice Crusted Lamb Cutlets and Pasta Salad with Tahini Dressing

More May cooking

D is not a big fan of lamb. He doesn't like the taste of it so he doesn't like to eat it. I love lamb and he knows it, so a few times when he was buying meat for dinner he has generously offered to buy some lamb. I have always said no because I don't want him to miss out on a nice dinner because he doesn't like what I make. We have gone around in this circle a few times (because he's lovely and wants me to be able to eat lamb). We came to a compromise where I made him choose a recipe so he could choose the flavours and something that may mask a bit of the lamb taste.

The lamb recipe came about in a roundabout way. I had bookmarked the pasta salad with Tahini dressing to make for lunch and saw that the spice crusted lamb cutlets were to be served with the pasta salad. D liked the look of the flavours, so we decided to have Spice Crusted Lamb Cutlets and Pasta Salad with Tahini Dressing for dinner.

I loved it. I loved the flavours of both the lamb and the pasta salad. I did fiddle with the flavours on the tahini dressing (after reading some of the comments) by adding some of the spices from the spice crusted lamb. I can't remember how much of either, but I added some ground coriander and ground cumin to taste. I love cumin.

I loved the creaminess of the pasta salad, when you add avocado to an already creamy salad it becomes just divine. The lamb was flavourful and tender and the marinade/crust on the lamb was awesome.

D didn't really feel it. He said that the flavours were okay but he just doesn't like lamb. Oh well, we tried. Maybe I can adapt this recipe to beef or chicken.

Pasta Salad with Tahini Dressing
from Australian Good Taste as posted on

16 (about 700g) lamb cutlets, excess fat trimmed
3 garlic cloves, crushed
2 tbs fresh lemon juice
3 tsp honey
2 tsp finely grated fresh ginger
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon

Place the lamb cutlets in a large glass or ceramic dish. Combine the garlic, lemon juice, honey, ginger, cumin, ground coriander and cinnamon in a small bowl.

Pour the marinade over the lamb and rub to evenly coat. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.

Preheat a barbecue grill or chargrill on high. Reduce heat to medium. Add the lamb and cook for 2 minutes each side for medium-rare or until cooked to your liking.

Transfer lamb cutlets to a serving platter. Cover with foil and set aside for 5 minutes to rest.

Serve spice-crusted lamb cutlets with the pasta salad.

Pasta Salad with Tahini Dressing
from Australian Good Taste as posted on

1 x 200g ctn reduced-fat natural yoghurt
2 tbs water
1 tbs tahini
1 tbs fresh lemon juice
Freshly ground black pepper
250g penne pasta
2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
1 x 250g punnet cherry tomatoes, halved
1 large avocado, halved, stone removed, peeled, thinly sliced crossways
1/2 red onion, thinly sliced

Combine the yoghurt, water, tahini and lemon juice in a small bowl. Taste and season with pepper.

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Refresh under cold running water. Drain well. Transfer to a large bowl.

Add the cucumber, tomato, avocado, onion and yoghurt mixture, and gently toss to combine. Divide the pasta salad among serving bowls and serve with spice-crusted lamb cutlets.

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