Basket

Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
CHF
Delivery costs:
CHF

Total:

CHF
Lamb cutlets with Thai basil salad
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 591
  • Fat about 44g
  • Carbohydrates about 5g
  • Protein about 41g
This is needed
This is needed for 4 people
To marinate the lamb
  • 2 tbsp olive oil
  • 0.75 bunch Thai basil, finely chopped
  • 1 tsp salt
  • 2 sticks lemongrass, core finely chopped
  • 2 garlic clove, squeezed
  • 900 g lamb chops
To fry the lamb
  • 2 tbsp olive oil
Salad
  • 1 lime, rinsed with hot water, dabbed dry, use grated zest and juice
  • 3 tbsp salted peanuts, finely chopped
  • 3 tbsp olive oil
  • 0.5 bunch Thai basil, finely chopped
  • 0.25 tsp salt
  • 2 sticks lemongrass, core finely chopped
  • 3 baby lettuce, leaves removed
  • a little pepper
  • 1 cucumber, cut into sticks approx. 5 cm long
  • 0.75 bunch Thai basil, torn into pieces
  • 1 bunch basil, torn into pieces
View these products
And that's how it's done
And that's how it's done
To marinate the lamb
Combine the oil, basil, lemongrass, garlic and salt, coat the lamb with the marinade, cover and marinate for approx. 30 mins.
To fry the lamb
Preheat the oven to 60°C, warm a plate. Heat the oil in a frying pan. Fry the cutlets in batches for approx. 2 mins. on each side, keep warm.
Salad
Combine the lime zest and juice with the oil, peanuts, lemongrass and Thai basil, season. Serve the lamb with the lettuce, cucumber and basil, drizzle with the dressing.