SERVES 4 PREP 14 MINUTES COOK 6 MINUTES
350g packet kaleslaw kit with seed mix and dressing
1 granny smith apple, unpeeled
¹⁄³ cup lemon juice
¼ cup extra virgin olive oil
12 French-trimmed lamb cutlets
1 avocado, halved, roughly chopped
2 tablespoons shredded fresh mint leaves, plus extra sprigs to serve
8 slices crusty bread, toasted, to serve
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.
NUTRITION: (per serve) 2974kj; 38.5g fat; 8.4g sat fat; 32.6g protein; 54.1g carbs; 8.6g fibre; 66mg chol; 651mg sodium.