Lemon and thyme lamb cutlets with green bean salad

Serves

Prep Time

Cook Time

Ingredients

12 Lamb cutlets

Grated rind and juice one lemon

2 tsp Fresh thyme leaves, roughly chopped

150 g Baby green beans, pimmed

2 Tomatoes, diced

2 tbsp French dressing

Lemon wedges

Brush each cutlet lightly with oil. Season with salt and pepper and sprinkle each with lemon rind and thyme. Preheat the barbecue, pan or 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, brush with the lemon juice 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. Cook green beans until tender and refresh under cold water. Toss together with the tomato and dressing
Serve with the lamb cutlets and lemon wedges

Test lamb cutlets for doneness with the back of your tongs. Rare is soft when pressed, medium is ‘springy’ and well done is very firm. Rest the meat for a few minutes before serving
Always rest meat after cooking. This gives the juices in the meat a chance to redisliibute, giving a moister and more tender result. liansfer the roast to a plate and loosely cover with foil, stand the meat to rest in a warm place
Best lamb cuts for barbecuing, char-grilling or pan-frying; eye of loin/backsliap, tenderloin/fillet, loin chops, cutlets, lamb steaks (round or topside)