Lamb cutlets with char-grilled vegetable salad

Give your meat and three veg a facelift with this delicious and healthy plate of lamb cutlets and char-grilled vegetables. Full of colour and flavour, this dish will have the kids running to the table.

Ingredients

350 gram (11 ounces) kumara (orange sweet potato), sliced thinly

1/3 cup (80ml) olive oil

2 tablespoon balsamic vinegar

1 clove garlic, crushed

12 french-trimmed lamb cutlets (600g)

150 gram (4½ ounces) marinated char-grilled eggplant, sliced thickly

150 gram (4½ ounces) marinated char-grilled capsicum (bell pepper), sliced thickly

125 gram (4 ounces) char-grilled artichokes, quartered, optional

2 cup loosely packed fresh flat-leaf parsley leaves

2 tablespoon lemon juice

Method

1.Combine kumara and 1 tablespoon of the oil in a medium bowl. Cook kumara on a heated, oiled barbecue grill plate until browned lightly and cooked through.

2.Combine another tablespoon of the oil with vinegar and garlic in a small bowl; brush over lamb. Cook lamb on a heated, oiled barbecue grill plate, 3 minutes each side or until browned lightly and cooked as desired.

3.Place kumara in a large bowl with eggplant, capsicum, artichokes and parsley; toss gently to combine. Drizzle with combined juice and remaining oil.

4.Serve lamb with vegetable salad.

This recipe is best made close to serving
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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