Name: Capsicum and feta lamb cutlets
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 1
Ingredients: 2 small zucchini, sliced; 150g button mushrooms, halved; 1 yellow capsicum, sliced; 1 red onion, cut into thin wedges; 18.20 gm olive oil; 125g cherry tomatoes; 8 small lamb cutlets, trimmed; 82.50 ml red capsicum, feta and cashew chunky dip; 40g baby rocket

Capsicum and feta lamb cutlets

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Prep Time:
15 minutes

Cook Time:
12 minutes

Total Time:
27 minutes

Vibrant veggies and juicy grilled lamb with flavorful dip make a quick and satisfying meal.

Ingredients:

2 small zucchini, sliced
150g button mushrooms, halved
1 yellow capsicum, sliced
1 red onion, cut into thin wedges
125g cherry tomatoes
8 small lamb cutlets, trimmed
82.50 ml red capsicum, feta and cashew chunky dip
40g baby rocket

Instructions:

Preheat the grill to medium heat. Line 2 baking trays with foil. Place zucchini, mushroom, capsicum, and onion in a single layer on one tray. Drizzle with oil and season with salt and pepper. Grill for 7-8 minutes until the vegetables start to brown. Add tomatoes and grill for an additional 5-6 minutes until the vegetables are tender. Set aside.
In a bowl, mix 1 tablespoon cold water with 2 tablespoons of dip. Add lamb, season with salt and pepper, and toss well. Arrange the lamb in a single layer on the tray and grill for 5 to 7 minutes for medium, or to your preferred level of doneness.
Mix vegetables and arugula in a bowl, then spoon remaining dip over the cutlets. Serve with the veggie mixture.

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