- 8 lamb cutlets, French trimmed
- 90g (1/3 cup) low-fat natural yoghurt
- 1 garlic clove, crushed
- 2 tablespoons fresh lemon juice
- 500g kipfler potatoes, peeled, cut into 1cm-thick slices
- 200g green beans, topped
- Olive oil spray
- 1 teaspoon olive oil
- 1/3 cup fresh mint leaves
- 1/3 cup fresh continental parsley leaves
- Lemon wedges, to serve
- Step 1Place the lamb cutlets in a shallow glass or ceramic dish. Combine the yoghurt, garlic and lemon juice in a small bowl. Pour the yoghurt mixture over the lamb and turn to evenly coat. Cover and place in the fridge for 20 minutes to marinate.
- Step 2Meanwhile, cook potato in a steamer basket over a saucepan of simmering water for 6-7 minutes or until tender.
- Step 3Cook beans in a medium saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
- Step 4Lightly spray a large frying pan with olive oil spray. Place over high heat. Add the lamb and cook for 1-2 minutes each side for medium or until cooked to your liking. Place the potato, beans and oil in a large bowl and toss until well combined. Taste and season with pepper. Add the mint and parsley to the potato mixture and gently toss until just combined. Divide the potato mixture among serving plates and top with lamb. Serve immediately with lemon wedges, if desired.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Tip: To French trim the lamb cutlets, cut the meat and fat away from the end of each cutlet so that the bone is exposed.
- Author: Chrissy Freer
- Image credit: Brett Stevens
- Publication: Australian Good Taste