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.
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