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- Lamb cutlets with spring vegetable salad
Lamb cutlets with spring vegetable salad
Serves
4
Prep Time
10
Cook Time
10
Ingredients
12 lamb cutlets
1 tbsp finely chopped rosemary leaves
2 tbsp French dressing
2 tsp Dijon mustard
200 g green beans, sliced diagonally, cooked
1 bunch asparagus, sliced diagonally, cooked
1 yellow capsicum, cut into thin spips
1 red capsicum, cut into thin spips
Method
- Preheat barbecue to hot. Brush lamb with oil, add rosemary and season with salt and pepper
- Cook lamb cutlets on one side until moisture appears on top. Turn with tongs and cook until done to your liking. Cover lamb loosely and allow it to rest for 3 minutes
- Combine dressing and mustard, pour over the vegetables and toss. Serve with lamb cutlets
Tips
- The lamb 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
- You can also use lamb loin chops or lamb fillets/tenderloins for this recipe
