serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
The Zest Dinner Party Ever
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- 12 lamb cutlets (French trimmed)
- Extra virgin olive oil, for drizzling
- Salt and black pepper
For the salad
- 3 large seedless oranges
- 1 lemon, juiced
- 3 tbsp olive oil
- 1 garlic clove, finely grated
- 1 tsp ground paprika
- A pinch cayenne pepper
- 1 tbsp red wine or sherry vinegar
- Salt and black pepper
- 12 kalamata olives, de-seeded, roughly chopped
- ⅓ cup roughly chopped flat-leaf parsley
Resting time: 5 minutes
Instructions
- Preheat a chargrill pan or barbecue over medium-high heat. Drizzle the lamb with olive oil and sprinkle with salt and pepper. Grill in batches for 2-3 minutes per side, then remove to a serving plate, cover and rest for 5 minutes.
- To make the salad, use a sharp knife to trim the top and bottom of the oranges, so the orange sits flat on your cutting board. Working from top to bottom, cut away the peel and pith completely, enough expose the orange membranes. Holding the orange in one hand over a bowl, carefully cut the segments away from the membrane – taking care not to cut all the way through the orange.
- Twist gently and lift the segment away from the orange membrane and pith. Repeat until all the orange segments have been removed from the membrane. Once complete, squeeze the remaining membrane of any juice in a separate bowl and reserve.
- To make the dressing, in a medium mixing bowl, combine the reserved orange juice, lemon juice, oil, garlic, paprika, cayenne, vinegar and a pinch of salt and pepper and whisk well to combine. Add the orange segments, olives and parsley to the bowl and toss gently to combine.
- Serve the grilled lamb cutlets with the spicy orange salad.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Zest Dinner Party Ever
