Minted lamb cutlets with broad bean smash
9
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Baby potatoes
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
Lamb Frenched cutlet or rack, raw
8 medium
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.
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