Name: Lamb cutlets with bean, strawberry and feta salad
Prep time: 65 min
Cook time: 10 min
Total time: 75 min
Yield: 1
Ingredients: 12 french-trimmed lamb cutlets; 125ml olive oil; 2 lemons, very thinly sliced; 1 bunch mint, leaves picked; 40.00 ml raspberry* or red wine vinegar; 10.00 gm caster sugar; 23.40 gm Dijon mustard; 500g French or thin green beans, blanched; 400g small strawberries, sliced; 400g feta, crumbled

Lamb cutlets with bean, strawberry and feta salad

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Prep Time:
65 minutes

Cook Time:
10 minutes

Total Time:
75 minutes

Vibrant summer salad ideal for a leisurely weekend meal.

Ingredients:

12 french-trimmed lamb cutlets
125ml olive oil
2 lemons, very thinly sliced
1 bunch mint, leaves picked
40.00 ml raspberry* or red wine vinegar
10.00 gm caster sugar
23.40 gm Dijon mustard
500g French or thin green beans, blanched
400g small strawberries, sliced
400g feta, crumbled

Instructions:

In a shallow dish, generously drizzle 100ml of oil over the lamb. Add lemon slices, half of the mint, and season with your favorite spices. Mix well to ensure the lamb is evenly coated. Cover and refrigerate for 1 hour to marinate.
Combine the leftover oil, vinegar, sugar, mustard, salt, and pepper in a bowl and whisk. Mix together the beans, berries, feta, and remaining mint.
Preheat a barbecue or chargrill to high. Cook the lamb for 2-3 minutes on each side, in batches if needed. Grill lemon slices for 1 minute. Toss the salad in dressing and serve alongside the lamb and lemon slices.

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