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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
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