Lamb cutlet, spinach and roasted tomato salad
13
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Lamb cutlets will soon become a regular for weeknight dinners. Coated in a rustic flavoured marinade and served with a refreshing roasted tomato salad, these cutlets are simple, tasty and ready in just 30 minutes!
Ingredients
Cherry tomatoes
500 g
Olive oil
1 tbs
Lamb Frenched cutlet or rack, raw
720 g
Garlic
2 clove(s), finely chopped
Lemon zest
1 tbs
Fresh flat-leaf parsley
2 tbs, finely chopped
Fresh chives
¼ cup(s), finely chopped
Whole grain mustard
1 tbs
Extra light sour cream
½ cup(s)
Lemon juice
¼ cup(s)
Fresh basil
1 tbs, finely chopped
Baby spinach
150 g
Cooked borlotti beans
240 g, (1 x 400g can)
Black olives, drained
60 g
Capers, rinsed, drained
1 tbs
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Place tomatoes on a baking tray. Drizzle with oil and season with salt and pepper. Bake for 10 minutes or until tomatoes have softened. Set aside to cool slightly.
2
Meanwhile, combine cutlets, garlic, rind, parsley, 2 tablespoons chives and half the mustard in a large bowl. Season with salt and pepper. Set aside for 15 minutes.
3
Preheat a chargrill or barbecue over high heat. Cook cutlets for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.
4
Combine sour cream, juice, basil, remaining chives and remaining mustard in a small bowl.
5
Arrange spinach, cutlets, tomatoes, beans, olives and capers on a large serving platter. Drizzle with sour cream mixture to serve.
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