Name: Lamb cutlets with fetta, pea and mint dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: australian
Ingredients: 1kg lamb cutlet; 3 large zucchini, thinly sliced; Olive oil spray; 36.40 gm olive oil; 10.60 gm lemon juice; 60g baby spinach leaves; Crusty bread, to serve; 100g Danish fetta; 180g pea; 62.50 ml fresh mint leaves, coarsely chopped; Zest of 1 lemon; 31.50 gm lemon juice

Lamb cutlets with fetta, pea and mint dip

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Grilled Australian lamb cutlets served with creamy feta, mint, and pea dip.

Ingredients:

1kg lamb cutlet
3 large zucchini, thinly sliced
Olive oil spray
36.40 gm olive oil
10.60 gm lemon juice
60g baby spinach leaves
Crusty bread, to serve
100g Danish fetta
180g pea
62.50 ml fresh mint leaves, coarsely chopped
Zest of 1 lemon
31.50 gm lemon juice

Instructions:

Combine feta cheese, peas, fresh mint leaves, lemon zest, lemon juice, and olive oil in a food processor. Pulse until a coarse paste is achieved. Season with salt and pepper to taste.
Preheat a barbecue grill or chargrill to medium-high. Season lamb cutlets and grill for 2-3 minutes on each side for medium-rare or until cooked to your preference. Rest the lamb on a plate covered with foil for 5 minutes before serving.
Lightly coat the zucchini with oil. Grill in batches for 2 minutes on each side, or until tender. Place in a bowl and drizzle with oil and lemon juice, then toss gently to mix. Season to taste.
Serve the cutlets alongside the dip, zucchini, spinach, and bread.

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