Name: Lemon lamb cutlets with cucumber salad
Prep time: 200 min
Cook time: 6 min
Total time: 206 min
Yield: 1
Ingredients: 75.08 gm olive oil; 86.63 gm lemon juice; 40.00 ml flat-leaf parsley leaves, finely chopped; 40.00 ml oregano leaves, chopped; 1 garlic clove, crushed; 12 lamb cutlets, trimmed; 2 Lebanese cucumbers, halved lengthways, thinly sliced; 4 tomatoes, halved, thinly sliced; 1 small red onion, halved, thinly sliced; 1 red capsicum, deseeded, thinly sliced

Lemon lamb cutlets with cucumber salad

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Prep Time:
200 minutes

Cook Time:
6 minutes

Total Time:
206 minutes

Gather loved ones for a Sunday barbecue with delectable lamb cutlets that will impress everyone!

Ingredients:

75.08 gm olive oil
40.00 ml flat-leaf parsley leaves, finely chopped
40.00 ml oregano leaves, chopped
1 garlic clove, crushed
12 lamb cutlets, trimmed
2 Lebanese cucumbers, halved lengthways, thinly sliced
4 tomatoes, halved, thinly sliced
1 small red onion, halved, thinly sliced
1 red capsicum, deseeded, thinly sliced

Instructions:

In a large ceramic dish, mix together 2 tablespoons of oil, 2 tablespoons of lemon juice, parsley, oregano, garlic, salt, and pepper. Add the lamb and coat evenly. Cover and refrigerate for at least 3 hours.
Preheat barbecue plate on high heat. Then, adjust heat to medium. Grill lamb, brushing with marinade, for 3 minutes per side for medium doneness. Take off the heat and cover with foil. Allow it to rest for 5 minutes before serving.
Mix together cucumber, tomatoes, onion, and capsicum. Drizzle in the remaining 2 tablespoons of oil, 2 tablespoons of lemon juice, and season with salt and pepper. Gently toss to blend all the flavors together.
Present the lamb alongside a refreshing cucumber salad.

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