Marinated lamb with green olive salsa
2 clove(s), crushed
fresh lemon rind
1 tsp, finely grated
sweet white wine
¼ cup(s), (60ml)
French trimmed lamb cutlet(s) or rack(s)
400 g, (buy 500g), fat trimmed
green olives, drained
90 g, pitted, finely chopped (1/2 cup)
fresh flat-leaf parsley
1 tbs, chopped
500 g, halved
- Combine garlic, rind, wine and 1 tablespoon juice in a shallow dish. Add lamb and toss to coat. Cover and refrigerate for 20 minutes.
- Meanwhile, combine olives, parsley, oil and remaining juice in a small bowl.
- Boil, steam or microwave potatoes until tender. Boil, steam or microwave broccolini and beans until just tender. Drain.
- 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.