Name: Lemon and garlic lamb cutlets with mixed pea salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 tablespoon lemon rind, finely grated; 2 tablespoon lemon juice; 2 clove garlic, crushed; 12 (600g) french-trimmed lamb cutlets; 1 1/3 cup (225g) frozen broad beans; 2/3 cup (80g) frozen baby peas; 200 gram snow peas, trimmed, sliced thinly; 1 cup fresh basil, coarsely chopped; 150 gram fetta cheese, crumbled; 1 cup (150g) seeded kalamata olives; 2 tablespoon lemon juice; 1/4 cup (60ml) olive oil; 1 teaspoon dijon mustard

Ingredients

2 tablespoon olive oil

1 tablespoon lemon rind, finely grated

2 tablespoon lemon juice

2 clove garlic, crushed

12 (600g) french-trimmed lamb cutlets

1 1/3 cup (225g) frozen broad beans

2/3 cup (80g) frozen baby peas

200 gram snow peas, trimmed, sliced thinly

1 cup fresh basil, coarsely chopped

150 gram fetta cheese, crumbled

1 cup (150g) seeded kalamata olives

2 tablespoon lemon juice

1/4 cup (60ml) olive oil

1 teaspoon dijon mustard

Method

1.Combine oil, rind, juice and garlic in large bowl, add cutlets, turn to coat in mixture.

2.Boil, steam or microwave beans and peas, separately, until just tender, drain. Rinse under cold water, drain. Peel away grey-coloured outer shells from broad beans, combine beans and peas in large bowl.

3.Meanwhile, place dressing ingredients, lemon juice, olive oil and mustard in screw-top jar, shake well.

4.Cook cutlets, in batches, on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired.

5.Place snow peas, basil, cheese, olives and half of the dressing in bowl with beans and peas, toss gently. Serve salad topped with cutlets, drizzle with remaining dressing. Sprinkle with a little finely grated lemon rind, if you like.

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