Lamb cutlets with carrot and broad bean salad

Chargrilled lamb cutlets with a warm salad to oven roasted baby carrots, broad beans and fresh mint is an easy meal when cooking for family or friends.

Lamb Cutlets with Carrot and Broad Bean Salad, on a plate with beetroot dip and fresh mint leaves

Serves

4

Prep

10m

Note: + 5 mins resting time

Cooking

20m

Ingredients

  • 2 bunches Dutch carrots, peeled, ends trimmed
  • 500g pkt frozen broad beans
  • 12 Coles Australian Lamb Cutlets
  • 1 bunch mint, leaves picked
  • 200g Coles Beetroot Dip

Method

STEP 1

Preheat oven to 200°C. Line a baking tray with baking paper. Arrange carrots over lined tray. Spray with olive oil spray. Season. Roast, turning occasionally, for 15-20 mins or until tender.

STEP 2

Meanwhile, cook the broad beans in a saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain. Peel. Place in a bowl.

STEP 3

Heat a chargrill on high. Season the lamb and cook for 2-3 mins each side for medium or until cooked to your liking. Set aside for 5 mins to rest.

STEP 4

Add carrots and mint to the broad beans in the bowl. Toss to combine. Arrange the lamb and salad on serving plates. Season. Serve with beetroot dip.

Dietary Information

Egg-free
Gluten-free
Kid-friendly
Peanut-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.