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Photo of Minted lamb cutlets with broad bean smash by WW

Minted lamb cutlets with broad bean smash

6 - 9
PersonalPoints™ per serving
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Baby potato

500 g, peeled

Frozen broad beans

240 g, (2 cups), thawed, peeled

Fresh mint

½ cup(s)

Fresh lemon rind

2 tsp, finely grated

Garlic

1 clove(s), crushed

Olive oil

1 tbs

French trimmed lamb cutlet(s) or rack(s)

8 medium, (Buy 8x50g cutlets), fat trimmed

Reduced fat feta cheese

75 g, crumbled

Lemon(s)

1 medium, cut into wedges to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Place potatoes on a microwave-safe plate lined with paper towel. Sprinkle with water. Cover with paper towel. Cook on High (100%) for 5-6 minutes or until tender.
  2. Meanwhile, blanch broad beans, thawed and peeled, in a saucepan of boiling water for 2 minutes. Drain.
  3. Combine 2 tbs finely chopped mint, 1 tsp finely chopped lemon rind, garlic and 2 tsp olive oil. Rub mixture on lamb cutlets.
  4. Lightly spray a barbecue or chargrill with oil. Heat over medium-high heat. Cook lamb for 2-3 minutes each side.
  5. Using a potato masher, lightly crush potatoes in a bowl. Add beans, ⅓ cup torn fresh mint leaves, remaining oil, remaining lemon rind and feta. Season with salt and pepper. Serve with lamb and lemon wedges.

Notes

SERVING SUGGESTION: Add a chopped salad of tomatoes and cucumbers, to serve.

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