Lamb Cutlets With Spring Vegetable Salad
Tip: You can also use lamb loin chops or lamb fillets/tenderloins for this recipe.
12 lamb cutlets
1 tbsp finely chopped rosemary leaves
2 tbsp French dressing
2 tsp Dijon mustard
200g green beans, sliced diagonally, cooked
1 bunch asparagus, sliced diagonally, cooked
1 yellow capsicum, cut into thin strips
1 red capsicum, cut into thin strips
1. Preheat the barbecue to hot. Brush lamb with oil, add rosemary and season with salt and pepper.
2. Cook lamb on one side until moisture appears on top. Turn with tongs and cook until done to your liking. Cover lamb loosely and rest it for three minutes.
3. Combine dressing and mustard, pour over vegetables and toss. Serve with lamb cutlets.
Father’s Day idea: Follow with our flourless chocolate cake for dessert!