Crisp Barbequed Lamb Cutlets with Shaved Fennel, Radish and Pasta Salad
Serves 6-8 - Recipe provided by Cuisine Issue 126 January 2008
2 cups mint leaves
2 tablespoons Dijon mustard
8 tablespoons Extra Virgin Olive Oil
1 cup small pasta shapes
2 medium-large fennel bulbs, very thinly sliced
6 radishes, very thinly sliced
1 large avocado, peeled and chopped into chunks
2 teaspoons mustard seeds
Juice and zest of 2 limes
Finely chop 1/4 of the mint and mix with the mustard, 3 tablespoons of the olive oil and plenty of salt and peper. Spread this mixture over both sides of each cutlet and place on a grill tray and set aside.
Place the pasta in a large saucepan of well-salted boiling water and simmer until tender, but still al dente. Drain well and toss with 2 tablespoons of olive oil so the pasta does not stick together. Allow to cool.
Pick the remaining mint leaves from their stalks and place in a serving bowl with fennel and radish, the avocado and the cooled pasta. Make adressing by mixing the mustard seeds, lime juice and zest, the remaining olive oil and salt and pepper then toss carefully with the salad.
Fire up the grill or the barbecue and cook the little cutlets for 3-4 minutes on each side. Serve at once with the salad, a little extra mustard to pass around and of course a glass of Pfeiffer Carlyle Shiraz.