Spiced Lamb Cutlets with Pomegranate Salad
1/2 lamb rack ( 4 cutlets )
1tsp cumin powder
1 tsp paprika
1/2 tsp garlic powder
Salad
2 cups spinach
100g cucumber sliced
1/2 pomegranate seeds
8 cherry tomatoes halved
2 spring onions ( green part ) finely slice
1/4 cup fresh parsley
1 tsp olive oil
1 tsp white wine vinegar
pinch of dried oregano
salt and pepper
2 tbs low fat yogurt
Nuts & Bolts
1. Preheat oven to 220c.
2. Season fatty side of lamb. In a medium heat frying pan place rack fatty side down and brown. Place onto a baking tray and cook for 20 minutes or until your liking. Rest for 5-7 minutes before carving into 4 cutlets.
3. Meanwhile in a mixing bowl add all salad ingredients and dress with olive oil and vinegar. season to taste.
4. Yogurt for dipping.
Calories per serving : 481
Kylie Karagich
Kylie Karagich is an accredited Clinical Nutritionist, Clinical Hypnotherapist, and Holistic Listener, passionate about supporting clients' health and well-being. As the owner of Holistic Nutritional Health Care (HNHC) in Port Adelaide, Kylie integrates nutrition, hypnotherapy, and holistic listening to create personalised, person-centred care. With a special focus on men's health and children's autism, she offers a compassionate, non-judgmental approach to help clients achieve lasting wellness and balance in their lives. Kylie's dedication to treating the whole person ensures that each individual feels truly supported on their wellness journey.