- 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
Barbequed Lamb Cutlets with Summer Vegetables
4 people
8 min
Nutrition per serving
-
kcal416kcal
-
protein32g
-
iron3mg
-
carbs33g
Ingredients
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
Method
Copy TextMix 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.
The Quality Mark & You
Learn moreMethod
Copy TextMix 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.
Serving Suggestions
Barbequed Lamb Cutlets with Summer Vegetables
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