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Lemon lamb cutlets with spring vegetables

by wiki
18 June, 2021
in Dinner
0
Lemon lamb cutlets with spring vegetables
Lemon lamb cutlets with spring vegetables

Use the best spring produce to create this delicious lamb cutlets meal.

Nutrition

  • 2499 kj                 Energy

  • 37g                       Fat Total

  • 18g                       Saturated Fat

  • 7g                         Fibre

  • 42g                       Protein

  • 171mg                  Cholesterol

  • 247.72mg             Sodium

  • 4g                         Carbs (sugar)

  • 20g                       Carbs (total)

All nutrition values are per serve

0

Lemon lamb cutlets with spring vegetables

Serves: 4
Cooking time: 25 minutes
Level: Capable cooks
Print Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon finely grated lemon rind
  • 1 1/2 tablespoons lemon juice
  • 12 (750g) lamb cutlets, trimmed
  • 80g butter, softened
  • 1 garlic clove, crushed
  • 1 tablespoon finely chopped fresh mint leaves
  • 1 tablespoon finely chopped fresh flat-leaf parsley leaves
  • 500g chat potatoes, halved
  • 200g green beans, trimmed
  • 200g yellow beans, trimmed
  • 150g snow peas, trimmed

Instructions

  • Step 1
    Combine oil, lemon rind and lemon juice in a shallow glass or ceramic dish. Season with salt and pepper. Add cutlets. Rub lemon mixture into cutlets.
  • Step 2
    Combine butter, garlic, mint and parsley in a small bowl. Season with salt and pepper.
  • Step 3
    Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10 to 12 minutes or until just tender. Drain.
  • Step 4
    Meanwhile, place beans in a metal steamer. Place steamer over a large saucepan of simmering water. Cook, covered, for 3 minutes. Add snow peas. Cook, covered, for 2 minutes or until vegetables are bright green and just tender.
  • Step 5
    Heat a barbecue plate or chargill on high heat. Add cutlets. Cook for 1 to 2 minutes each side for medium or until cooked to your liking. Divide cutlets and vegetables between plates. Dot vegetables with butter mixture. Serve.

    Notes

    Budget tip: Use lamb leg steaks instead of cutlets and save around $9.94 total.

    • Author: Lucy Nunes
    • Image credit: Jeremy Simons
    • Publication: Super Food Ideas
Tags: potatospring
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