Barbequed Lamb Cutlets with Summer Vegetables

Name: Barbequed Lamb Cutlets with Summer Vegetables
Cook time: 8 min
Yield: 4
Ingredients: 8 lamb cutlets, well trimmed; 1 tablesp. olive oil; Zest and juice of one lemon; Salt and freshly ground black pepper; 100g green beans; 100g mangetout; 100g broad beans; 100g cherry vine tomatoes; 1 teasp. fresh thyme leaves; 25g butter

Fire up the grill for Barbecued Lamb Cutlets with Summer Vegetables – bringing the taste of Irish lamb and fresh seasonal produce to your table!

4 people

8 min

Nutrition per serving

kcal

416kcal
protein

32g
iron

3mg
carbs

33g

Ingredients

8 lamb cutlets, well trimmed
1 tablesp. olive oil
Zest and juice of one lemon
Salt and freshly ground black pepper

100g green beans
100g mangetout
100g broad beans
100g cherry vine tomatoes
1 teasp. fresh thyme leaves
25g butter

Main

8 lamb cutlets, well trimmed
1 tablesp. olive oil
Zest and juice of one lemon
Salt and freshly ground black pepper

100g green beans
100g mangetout
100g broad beans
100g cherry vine tomatoes
1 teasp. fresh thyme leaves
25g butter

Mix together the oil, garlic, black pepper, lemon juice and zest in a bowl large enough to hold the lamb cutlets and marinade for at least one hour, then season with salt.

Cook on a pre-heated barbeque or grill pan for three minutes on each side.

Boil water in a saucepan then add the beans and cook for three minutes, add the Mangetout and broad beans and boil for a further two minutes, strain the vegetables, add the knob of butter and thyme to the pan and toss the vegetables with the cherry vine tomatoes and season with a little salt and pepper.

Serve with the lamb cutlets.

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Mix together the oil, garlic, black pepper, lemon juice and zest in a bowl large enough to hold the lamb cutlets and marinade for at least one hour, then season with salt.

Cook on a pre-heated barbeque or grill pan for three minutes on each side.

Serve with the lamb cutlets.

Serving Suggestions