Served with a creamy fetta, pea and mint dip, these tender lamb cutlets make for a quick and delicious meal.
- Serves4
- Cook time20 minutes
- Prep time10 minutes
Ingredients
- 12 (1kg) Coles Australian Lamb cutlets
- 3 zucchini, thinly sliced
- Olive oil spray
- 1 tbs olive oil
- 2 tsp lemon juice
- 60g baby spinach leaves
- crusty bread, to serve
Fetta, pea & mint dip
- 100g Danish fetta
- 1 1/2 cups (180g) frozen peas, blanched
- 1/4 cup mint leaves, coarsely chopped
- zest of 1 lemon
- 1 1/2 tbs lemon juice
- 1 tbs olive oil
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the fetta, pea & mint dip. Process fetta, peas, mint, lemon zest, lemon juice and oil in a food processor until a coarse paste forms. Season.
Step 2
Heat a barbecue grill or chargrill on medium-high. Season lamb cutlets. Cook for 2-3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.Step 3
Spray zucchini with oil. Cook on grill, in batches, for 2 mins each side or until tender. Transfer to a bowl. Add the oil and lemon juice and toss to combine. Season.Step 4
Serve cutlets with the dip, zucchini, spinach and bread.
Lamb cutlets with fetta, pea and mint dip
- Serves4
- Cook time20 minutes
- Prep time10 minutes
Ingredients
- 12 (1kg) Coles Australian Lamb cutlets
- 3 zucchini, thinly sliced
- Olive oil spray
- 1 tbs olive oil
- 2 tsp lemon juice
- 60g baby spinach leaves
- crusty bread, to serve
Fetta, pea & mint dip
- 100g Danish fetta
- 1 1/2 cups (180g) frozen peas, blanched
- 1/4 cup mint leaves, coarsely chopped
- zest of 1 lemon
- 1 1/2 tbs lemon juice
- 1 tbs olive oil
Description
Served with a creamy fetta, pea and mint dip, these tender lamb cutlets make for a quick and delicious meal.
Method
Step 1
To make the fetta, pea & mint dip. Process fetta, peas, mint, lemon zest, lemon juice and oil in a food processor until a coarse paste forms. Season.
Step 2
Heat a barbecue grill or chargrill on medium-high. Season lamb cutlets. Cook for 2-3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.Step 3
Spray zucchini with oil. Cook on grill, in batches, for 2 mins each side or until tender. Transfer to a bowl. Add the oil and lemon juice and toss to combine. Season.Step 4
Serve cutlets with the dip, zucchini, spinach and bread.