Marinated lamb with green olive salsa
11
Points®
Total time: 45 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Reinvent meat and three veg by marinating the cutlets in lemon and garlic and adding a mediterranean-style salsa.
Ingredients
Garlic
2 clove(s), crushed
Fresh lemon rind
1 tsp, finely grated
Sweet-style white wine
¼ cup(s), (60ml)
Lemon juice
2 tbs
Lamb Frenched cutlet or rack, raw
400 g
Pitted green olives
90 g, pitted, finely chopped (1/2 cup)
Fresh flat-leaf parsley
1 tbs, chopped
Olive oil
1 tbs
Baby potatoes
500 g, halved
Broccolini
2 bunch(es)
Green string beans
150 g
Instructions
1
Combine garlic, rind, wine and 1 tablespoon juice in a shallow dish. Add lamb and toss to coat. Cover and refrigerate for 20 minutes.
2
Meanwhile, combine olives, parsley, oil and remaining juice in a small bowl.
3
Boil, steam or microwave potatoes until tender. Boil, steam or microwave broccolini and beans until just tender. Drain.
4
Meanwhile, preheat a barbecue or chargrill over medium-high heat. Cook lamb for 2–3 minutes each side for medium or until cooked to your liking. Serve cutlets topped with the olive salsa along with the potatoes, broccolini and beans.
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