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
Lemon lamb cutlets with spring vegetables
Print RecipeIngredients
- 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 1Combine 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 2Combine butter, garlic, mint and parsley in a small bowl. Season with salt and pepper.
- Step 3Place 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 4Meanwhile, 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 5Heat 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
