Chargrilled lamb with artichokes, beans and feta
9
Points®
Total time: 1 hr 25 min • Prep: 15 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
Combine garlic and lemon for a mouth-watering marinade then soak lamb cutlets for an hour. Serve with a hearty salad for a memorable meal
Ingredients
Sweet-style white wine
¼ cup(s), (60ml), dry
Garlic
3 clove(s), crushed
Lemon juice
¼ cup(s), (60ml)
Lamb Frenched cutlet or rack, raw
504 g, (buy 12 cutlets), fat trimmed
Green string beans
450 g, halved diagonally
Canned cannellini beans, rinsed, drained
2 400g can
Artichoke hearts, canned, rinsed, drained
200 g, (340g jar), sliced
Fresh flat-leaf parsley
½ cup(s)
Fresh mint
½ cup(s), leaves torn
Reduced fat feta cheese
100 g, crumbled
Oil spray
1 x 3 second spray(s)
Fresh lemon rind
1 tsp, finely grated
Olive oil
1 tbs
Instructions
1
Combine wine, garlic and half the juice in a shallow glass or ceramic dish. Add lamb and turn to coat. Cover and refrigerate for 1 hour.
2
Bring a medium saucepan of water to the boil. Add green beans and cook for 2 minutes or until bright green and just tender. Drain and refresh in a large bowl of cold water. Drain well. Place green beans, cannellini beans, artichoke, parsley, mint and feta in a large bowl. Toss gently to combine.
3
Lightly spray a chargrill or large non-stick frying pan with oil and heat over high heat. Remove lamb from marinade and cook for 2–3 minutes each side or until cooked to your liking.
4
Meanwhile, whisk remaining juice, rind and oil in a small bowl until combined. Add dressing to salad and toss gently to combine. Serve lamb cutlets with salad and lemon wedges.
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