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Home  >  Inspire & Create  >  What's for Dinner  >  Lamb Cutlets with Carrot & Broad Bean Salad


Lamb Cutlets with Carrot & Broad Bean Salad


10 mins (+5 mins resting time)


20 mins





Lamb Cutlets with Carrot & Broad Bean Salad


  • 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


  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.
  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.
  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.
  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.
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