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.
Note: + 5 mins resting time
- 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
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.
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.
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.
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.