Italian-style stuffed lamb cutlets
13
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Semi-dried tomatoes
⅓ cup(s), (50g), finely chopped
Fresh basil
¼ cup(s), finely shredded
Reduced fat feta cheese
125 g, crumbled
Lamb Frenched cutlet or rack, raw
384 g, (Buy 8x60g cutlets), fat trimmed
Orange sweet potato (kumara)
400 g, cut into ribbons
Zucchini
1 large, cut into ribbons
Olive oil
1 tbs
Eggplant, cooked without added fat
100 g, chargrilled
Red onion
1 small, thinly sliced
Rocket
125 g, baby
Balsamic vinegar
2 tbs
Lemon(s)
1 medium, cut into wedges
Instructions
1
Combine tomatoes, basil and half the feta in a bowl. Using a small sharp knife, cut a slit into the side of each lamb cutlet to make a pocket. Fill pockets with tomato mixture, pressing cut edge to seal (see tip). Season lamb with salt and pepper.
2
Lightly spray a chargrill or barbecue with oil and preheat over high heat. Cook lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes.
3
Meanwhile, combine sweet potato, zucchini and oil in a bowl. Season with salt and pepper. Cook sweet potato and zucchini for 1–2 minutes each side or until browned and tender.
4
Combine sweet potato, zucchini, eggplant, onion, rocket, vinegar and remaining feta in a bowl. Serve lamb with salad and lemon wedges.
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