Char-grilled lamb cutlets with bean salad

Serves

Prep Time

Cook Time

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

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

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