Lamb cutlets with olive dip
Served with roasted veggies, these tasty lamb cutlets will be your next dinner hit.
- 2 bunches Dutch carrots, halved lengthways, or 400g baby carrots, peeled, quartered lengthways
- 1 bunch baby broccoli, halved lengthways
- 12 Coles Australian Lamb Cutlets, French trimmed
- 1/3 cup flat-leaf parsley leaves
- 200g green olive dip
Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the carrot and baby broccoli over the lined tray. Spray with olive oil spray and season. Roast for 20 mins or until the vegetables are tender.
Meanwhile, heat a chargrill on high. Season the lamb and cook for 3 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
Divide the carrot, baby broccoli and lamb among serving plates. Sprinkle with the parsley and serve with dip.