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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
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