Chargrilled lamb with artichokes, beans and feta
Sweet white wine
¼ cup(s), (60ml), dry
3 clove(s), crushed
¼ cup(s), (60ml)
French trimmed lamb cutlet(s) or rack(s)
504 g, (buy 12 cutlets), fat trimmed
450 g, halved diagonally
Canned cannellini beans, rinsed, drained
2 400g can, (400g each)
Artichoke hearts, canned, rinsed, drained
200 g, (340g jar), sliced
Fresh flat-leaf parsley
½ cup(s), leaves torn
Reduced fat feta cheese
100 g, crumbled
1 x 3 second spray(s)
Fresh lemon rind
1 tsp, finely grated
- Combine wine, garlic and half the juice in a shallow glass or ceramic dish. Add lamb and turn to coat. Cover and refrigerate for 1 hour.
- Bring a medium saucepan of water to the boil. Add green beans and cook for 2 minutes or until bright green and just tender. Drain and refresh in a large bowl of cold water. Drain well. Place green beans, cannellini beans, artichoke, parsley, mint and feta in a large bowl. Toss gently to combine.
- Lightly spray a chargrill or large non-stick frying pan with oil and heat over high heat. Remove lamb from marinade and cook for 2–3 minutes each side or until cooked to your liking.
- Meanwhile, whisk remaining juice, rind and oil in a small bowl until combined. Add dressing to salad and toss gently to combine. Serve lamb cutlets with salad and lemon wedges.