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Photo of Lamb cutlets with garlic and lemon sour cream by WW

Lamb cutlets with garlic and lemon sour cream

13
Points
Total Time
40 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate

Ingredients

Extra light sour cream

½ cup(s), (120g)

Fresh lemon rind

2 tsp, finely grated

Fresh oregano

1½ tbs, finely chopped

Lemon juice

1 tsp

Lamb French cutlet(s) or rack(s), raw

12 medium

Garlic

1 clove(s), crushed

Baby potato

500 g, halved

Green string beans

150 g, trimmed

Broccolini

1 bunch(es), trimmed

Snow peas

150 g, trimmed

Olive oil

1 tsp

Instructions

  1. Whisk 2 tablespoons of sour cream with 1 teaspoon lemon rind, oregano and lemon juice in a bowl. Season with salt and freshly ground black pepper. Arrange the cutlets on a plate and brush each sidewith the sour cream mixture. Set aside for10 minutes to marinate.
  2. Meanwhile, whisk the remaining sour cream and lemon rind with the garlic in a bowl. Season with salt and freshly ground black pepper.
  3. Steam the potato for 12 minutes over a saucepan of boiling water until tender. Add the beans, broccolini and snow peas for the last 4 minutes of cooking.
  4. Heat a chargrill on medium-high and brush with the oil. Chargrill the cutlets for 3 minutes, turning once, until charred and cooked to your liking. Serve the cutlets and the steamed vegetables with a dollop of garlic and lemon sour cream.

Notes

TIP: Swap the protein and try this marinade with chicken or a white fish. You only need to marinate the meat for 10 minutes but you can prepare it up to 4 hours ahead and store it covered in the fridge – it keeps the meat moist and juicy.

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