Ingredients
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12 Lamb CutletsFrench-trimmed
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100g Fetacrumbled
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6 Courgetteshaved into thin ribbons
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10 leaves Fresh Minttorn
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2 tbsp Extra Virgin Olive Oil
Directions
The Grand Prix starts next week and spring has arrived with full force here so it time to celebrate by getting the barbecue out. This is one of the quickest meals we have made and it is packed full of flavour. Serve it with mini roastie covered in mint or maybe some sweet potato wedges. We scoffed ours. Thank you SBS for another awesome recipe – a great way to start the year!
Steps
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1
Done
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Rub the zucchinis with a tiny amount of oil and season with salt and pepper. Heat a barbecue or large chargrill pan over high heat and cook for 2 minutes each side or until lightly coloured. (If using a pan, wipe clean and reserve.) Set zucchinis aside while you get the lamb on. |
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2
Done
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Rub lamb cutlets with a bit of oil and season. Barbecue lamb in 2 batches over high heat for 2 minutes each side for medium-rare or until cooked to your liking. (Or, cook using reserved pan.) |
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3
Done
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Meanwhile, place zucchinis, mint and feta in a bowl. Drizzle with oil, season and toss gently to combine. (Remember, the feta will have its own salt content that you’ll need to take into account.) |
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4
Done
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Serve lamb cutlets with the salad on the side |
