Easy Mixed Grill
French trimmed lamb cutlet(s) or rack(s)
12 medium, fat trimmed
4 medium, (roma), halved
1 medium, cut into wedges
4 whole, (flat variety)
200 g, (half a loaf)
2 tbs, shredded
1 medium, cut into wedges to serve
2 x 3 second spray(s)
- Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Lightly spray lamb, mushrooms, tomatoes and onion with oil. Cook tomatoes, onion and mushrooms, turning, for 4–5 minutes or until tender. Transfer to a plate. Cover to keep warm.
- Cook lamb and bread, turning, for 5–6 minutes or until bread is browned and lamb is cooked to your liking. Cut bread into 8 thick strips.
- Arrange lamb and vegetable mixture on serving plates. Sprinkle with basil. Serve with bread and lemon wedges.