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Lamb cutlets with antipasto salad
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Prep Time:
10 minutes
10 minutes
Cook Time:
5 minutes
5 minutes
Total Time:
15 minutes
15 minutes
Ingredients:
- 80ml olive oil
- 20.00 ml red wine vinegar
- 1 clove garlic, crushed
- Sea salt & freshly ground black pepper, to taste
- 12 Frenched lamb cutlets
- 80g baby rocket leaves
- 150g chargrilled capsicum, torn
- 150g cherry bocconcini, torn
- 100g pitted Kalamata olives
Instructions:
- In a small jug, combine 1/4 cup (60ml) oil, vinegar, and garlic. Whisk together until well combined, then season to taste.
- Drizzle the cutlets with the remaining oil and season them to your liking. Grill on high heat for approximately 2 minutes per side, or until done to your preference. Let them rest for 5 minutes before serving.
- Combine rocket, capsicum, bocconcini, and olives in a bowl with dressing. Serve the salad on 4 plates alongside the cutlets.
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