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Marinated Lamb Cutlets
14th Jun 2011

BBQ Lamb cutlets with beans, strawberries and a feta salad. You can substitute the strawberries for slow roasted balsamic cherry tomatoes.

10 French trimmed lamb cutlets
½ cup olive oil
2 lemons, thinly sliced
1 bunch mint leaves
2tbs red wine vinegar
2tbs castor sugar
1tbs Dijon mustard
Green beans, blanched
500g strawberries, sliced
(Slowly roasted cherry tomatoes in balsamic vinegar can be substituted for the strawberries if you like.  They are delicious and still provide the colour contrast for the dish) 
500g crumbled feta cheese (cow or goats milk feta can be used but I prefer goats milk feta).

METHOD:
Marinate the lamb in 100ml olive oil, lemon slices and half mint leaves.  Refrigerate.

Mix remaining oil, vinegar, sugar and mustard with salt and pepper to taste. 

Toss with beans, strawberries, feta and remaining mint.

Grill or BBQ lamb 2 minutes on each side and lemon slices for 1 minute.

Serve with salad.

Supplied by P Fathia

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