Lamb Cutlets With Arugula (Rocket), Bean, Strawberry and Feta |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From Delicious magazine. Please allow 1 hour to marinate. Ingredients:
12 french-trimmed lamb cutlets |
125 ml olive oil |
2 lemons, very thinly sliced |
1 cup mint leaf, loosely packed |
salt and pepper |
2 tablespoons raspberry vinegar or 2 tablespoons red wine vinegar |
2 teaspoons caster sugar |
1 tablespoon dijon mustard |
300 -400 g green beans, blanched |
100 g arugula (rocket) |
400 g strawberries, sliced |
400 g feta, crumbled |
Directions:
1. Place lamb in a shallow dish and drizzle with 100ml oil.
2. Add the lemon slices, half the mint and season.
3. Toss to coat, cover and refrigerate for 1 hour.
4. Whisk remaining oil, vinegar, sugar, mustard, salt and pepper.
5. Toss together beans, berries, rocket, feta and remaining mint.
6. Heat a barbecue or chargrill to high and cook lamb, in batches if necessary, 2-3 minutes each side, or until cooked to your liking.
7. Discard marinade.
8. Cook lemon slices for 1 minute.
9. Toss salad with dressing and top with lamb and lemon.
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