Quick & Easy

Barbecued lamb cutlets with beetroot walnut salad

BARBECUED LAMB CUTLETS WITH BEETROOT WALNUT SALAD
4
20M

Ingredients

Method

1.To make lemon vinaigrette, whisk ingredients in small jug.
2.Combine sauces, vinegar and lamb in large bowl. Stand 5 minutes.
3.Meanwhile, boil, steam or microwave beans until tender; drain. Combine beans in medium bowl with vinaigrette, beetroot, cheese and nuts.
4.Cook lamb on heated oiled barbecue (or grill plate) until cooked as desired. Serve lamb with salad.

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