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Lemon lamb cutlets with spring vegetables
Lemon lamb cutlets with spring vegetables
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Highlight fresh spring produce in a tasty lamb cutlets dish.
Ingredients:
  • 20.00 ml finely grated lemon rind
  • 31.50 gm lemon juice
  • 750g lamb cutlet
  • 80g butter, softened
  • 20.00 ml finely chopped fresh mint leaves
  • 20.00 ml finely chopped fresh flat-leaf parsley leaves
  • 500g chat potatoes, halved
  • 200g green beans, trimmed
  • 200g yellow beans, trimmed
  • 150g snow peas, trimmed
Instructions:
  • In a shallow glass or ceramic dish, mix oil, lemon rind, and lemon juice. Season with salt and pepper, then add the cutlets and massage them with the lemon mixture.
  • Mix together the butter, garlic, fresh mint, and parsley in a small bowl. Season with salt and pepper to taste.
  • In a large saucepan, simmer potatoes in cold water until just tender, about 10 to 12 minutes. Drain after cooking.
  • Place beans and snow peas in a metal steamer over simmering water in a large saucepan. Cover and cook for 3 minutes until beans are tender. Make sure to add the snow peas and continue to cook covered for an additional 2 minutes until vegetables are bright green.
  • Preheat a barbecue plate or chargrill over high heat. Grill the cutlets for 1 to 2 minutes on each side for a medium cook or to your preferred level of doneness. Plate the cutlets and vegetables, then top the vegetables with the butter mixture before serving.

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