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Photo of Lamb cutlets with zucchini, pea, mint and feta salad by WW

Lamb cutlets with zucchini, pea, mint and feta salad

10
Points®
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Easy
You can’t go past the Aussie classic of lamb cutlets. Try our version with zucchini, feta and a hint of citrus.

Ingredients

Lamb Frenched cutlet or rack, raw

384 g, (Buy 12 x 40g), fat trimmed

Fresh lemon rind

3 tsp

Oil spray

1 x 3 second spray(s)

Frozen green peas

1 cup(s)

Olive oil

1 tbs

Lemon juice

1 tbs

Zucchini

3 medium, cut into ribbons

Fresh mint

½ cup(s)

Reduced fat feta cheese

50 g, crumbled

Instructions

  1. Sprinkle lamb cutlets with 2 tsp of lemon rind. Lightly spray a chargrill with oil and heat on medium-high. Chargrill cutlets for 2 minutes each side or to your liking. Transfer to a plate, cover with foil to rest.
  2. Boil peas in a saucepan of boiling water for 1 minute or until tender. Drain. Refresh under cold water and drain.
  3. Whisk oil and lemon juice in a bowl until combined. Add zucchini, peas, mint and feta. Season and toss. Serve salad with cutlets, sprinkled with remaining lemon zest.

Notes

SERVING SUGGESTION: Cooked couscous.

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