Name: Lamb cutlets with olive dip recipe
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 2 bunches Dutch carrots, halved lengthways or 400g baby carrots, peeled, quartered lengthways; 1 bunch baby broccoli, halved lengthways; 12 Lamb Cutlets, French trimmed; 82.50 ml flat-leaf parsley leaves; 200g green olive dip

Lamb cutlets with olive dip recipe

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Prep Time:

Cook Time:
25 minutes

Total Time:
25 minutes

Simplify busy weeknight meals with this quick 5-ingredient recipe shortcut.

Ingredients:

2 bunches Dutch carrots, halved lengthways or 400g baby carrots, peeled, quartered lengthways
1 bunch baby broccoli, halved lengthways
12 Lamb Cutlets, French trimmed
82.50 ml flat-leaf parsley leaves
200g green olive dip

Instructions:

Preheat your oven to 200°C. Line a baking tray with parchment paper. Spread the carrot and baby broccoli evenly on the tray. Give them a light coating of olive oil spray and a sprinkle of seasoning. Roast for 20 minutes or until the veggies are tender.
Preheat a chargrill on high heat. Season the lamb and grill for 3 minutes on each side for a juicy medium doneness. Remove to a plate, cover with foil, and let it rest for 5 minutes before serving.
Arrange the carrot, baby broccoli, and lamb on individual serving plates. Garnish with fresh parsley and serve with dip on the side.

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