Stay well fed with this inspiring stuffed lamb cutlets meal idea – ready in half an hour!
Ingredients
- 12 French-trimmed lamb cutlets (see note)
- 1 1/2 tablespoons breadcrumbs
- 2 tablespoons roasted pine nuts
- 1/4 bunch basil
- 3 cups rocket
- 2 cloves garlic
- 125g feta
- 70ml extra virgin olive oil, plus extra, to brush and drizzle
- 2 lemons
- 1 teaspoon Dijon mustard
- 600g peeled butternut pumpkin
- 2 tablespoons tomato paste
Method
- Step 1Preheat a barbecue grill and flat plate to medium–high. Using a small, sharp knife, cut a horizontal slit in side of each cutlet (don’t cut all the way through), then open out flat. Place breadcrumbs and pine nuts in a bowl. Pull off 10 basil leaves, roughly chop with 1/4 cup rocket, then add to bowl. Crush in 1 garlic clove and season with pepper. Crumble in feta and combine. Place 1 tablespoon stuffing mixture on one side of each cutlet, fold over to enclose, then brush with oil. Reserve any leftover stuffing.
- Step 2Crush remaining garlic clove into a large bowl. Squeeze over juice from 1 lemon, add mustard and 11/2 tablespoons oil. Season with salt and pepper, then whisk to combine.
- Step 3Cut pumpkin into 1.5cm pieces. Toss with remaining 2 tablespoons oil and tomato paste, then season. Cook pumpkin on flat plate, turning frequently and drizzling with a little extra oil, if necessary, for 12 minutes or until tender. Add pumpkin and remaining rocket to bowl with dressing. Tear in a small handful of basil leaves and toss to combine.
- Step 4Meanwhile, cook cutlets on grill, in 2 batches, for 2 1/2 minutes each side, then rest for 3 minutes. Divide pumpkin salad and cutlets among plates, then scatter with remaining stuffing mixture. Cut remaining lemon into wedges and serve with cutlets.
- Low carb
- Lower gi
Nutrition
2769 kj
Energy
45g
Fat Total
14g
Saturated Fat
6g
Fibre
46g
Protein
141mg
Cholesterol
580.7mg
Sodium
10g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
Notes
Top tips: French-trimmed cutlets have the fat and sinew removed from the bones. From supermarkets and selected butchers.
- Author: Sophia Young
- Image credit: Andy Lewis
- Publication: MasterChef
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