Lamb cutlets with zucchini, pea, mint and feta salad
Lamb French cutlet(s) or rack(s), raw
384 g, (Buy 12 x 40g), fat trimmed
Fresh lemon rind
1 x 3 second spray(s)
Frozen green peas
3 medium, cut into ribbons
Reduced fat feta cheese
50 g, crumbled
- 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.
- Boil peas in a saucepan of boiling water for 1 minute or until tender. Drain. Refresh under cold water and drain.
- 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.