Rosemary lamb cutlets with green goddess dressing

Combine avocado, vinegar, parsley, chives, and lemon and sour cream to make the ultimate salad dressing.

• 1 tablespoon rosemary, finely chopped
• 2 teaspoons garlic salt
• 2 tablespoons extra virgin olive oil
• 250g vine ripened cherry tomatoes
• 2 bunches asparagus, trimmed, halved
• 12 Coles Australian Lamb Cutlets
• Flat-leaf parsley leaves, to serve
• 1 Coles Bakery Stone Baked White Sourdough Vienna Loaf, sliced, buttered

Green goddess dressing

• 1 avocado, halved, stoned, peeled, chopped
• 2 tablespoons white wine vinegar
• 2 tablespoons flat-leaf parsley, chopped
• 1 tablespoon chives, chopped
• 1 garlic clove, coarsely chopped
• 2 teaspoons lemon juice
• 1/4 cup (60ml) extra virgin olive oil
• 1/4 cup (60g) light sour cream

1. Step 1

   To make the green goddess dressing, process the avocado, vinegar, parsley, chives, garlic, lemon juice, oil and sour cream in a food processor until smooth. Season. Place in the fridge.

2. Step 2

   Combine rosemary, garlic salt and oil in a large bowl. Add cherry tomatoes, asparagus and lamb and toss to coat. Season with pepper. Set aside for 10 mins for flavours to develop.

3. Step 3

   Heat a chargrill or large frying pan on medium-high. Cook lamb for 2-3 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

4. Step 4

   Meanwhile, cook tomatoes and asparagus, turning occasionally, for 4 mins until charred.

5. Step 5

   Sprinkle lamb with parsley. Serve with salad, dressing and bread.