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.
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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.
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.
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.