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Lamb Cutlets with Carrot & Broad Bean Salad

10 mins (+5 mins resting time)

20 mins

Easy

2 bunches Dutch carrots, peeled, ends trimmed, or 400g baby carrots, peeled, halved lengthways
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.

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