Name: Minted lamb cutlets with mixed fresh beans
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 12 french-trimmed lamb cutlets (900g); 2 tablespoon olive oil; 2 tablespoon lemon juice; 2 clove garlic, crushed; 2 tablespoon finely chopped fresh mint; 2 tablespoon finely grated lemon rind; 150 gram yellow string beans; 150 gram snow peas; 150 gram sugar snap peas; 150 gram snow pea tendrils; 1 cup loosely packed fresh mint leaves; 1 cup loosely packed fresh basil leaves; Balsamic dressing; 2 tablespoon balsamic vinegar; 1 teaspoon dijon mustard; 1 teaspoon sugar; 1/4 cup (60ml) olive oil

Minted lamb cutlets with mixed fresh beans

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Serves 4

Prep

15M

Cook

50M

Total

1H 5M

Ingredients

12 french-trimmed lamb cutlets (900g)

2 tablespoon olive oil

2 tablespoon lemon juice

2 clove garlic, crushed

2 tablespoon finely chopped fresh mint

2 tablespoon finely grated lemon rind

150 gram yellow string beans

150 gram snow peas

150 gram sugar snap peas

150 gram snow pea tendrils

1 cup loosely packed fresh mint leaves

1 cup loosely packed fresh basil leaves

Balsamic dressing

2 tablespoon balsamic vinegar

1 teaspoon dijon mustard

1 teaspoon sugar

1/4 cup (60ml) olive oil

Method

1.Combine lamb, oil, juice, garlic, chopped mint and half of the rind in large bowl; toss to coat lamb. Cover; refrigerate 1 hour.

2.Meanwhile, boil, steam or microwave beans, snow peas and sugar snap peas, separately, until just tender; drain. Rinse under cold water; drain.

3.To make balsamic dressing; combine ingredients in screw-top jar; shake well.

4.Cook lamb, in batches, on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired.

5.Place beans, snow peas and sugar snap peas in large bowl with tendrils and herbs, remaining rind and half of the dressing; toss gently to combine. Divide bean salad and lamb among serving plates, drizzle with remaining dressing.

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