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.

4

10m

Note: + 5 mins resting time

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.