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- Char-grilled lamb cutlets with bean salad
Char-grilled lamb cutlets with bean salad
Serves
4
Prep Time
10
Cook Time
12
Ingredients
12 frenched lamb cutlets
roasted tomatoes to serve (optional)
Bean salad
1 red onion, finely shredded
400 g can of cannellini beans, drained
grated rind one lemon
0.25 cup parsley leaves
2 tbsp expa virgin olive oil
Method
- Brush each cutlet lightly with oil. Season with salt and pepper. Preheat the char-grill pan to hot before adding the cutlets
- Cook cutlets on one side until the first sign of moisture appears on the top. Turn and cook further until done to your preference. Turn once only
- Remove cutlets from heat, loosely cover with foil and rest cutlets for 2 minutes before serving. Serve cutlets with the bean salad
- To make Bean salad: combine all ingredients, mix well
- Serve with roasted tomatoes
Tips
- You can use cutlets, or lamb loin chops or lamb fillets/tenderloins for this recipe
- The cutlets can also be pan-fried. Preheat the pan, keep the heat at a moderately high temperature; this should be enough to keep the meat sizzling without burning