Lamb cutlets with garlic and lemon sour cream
11
Points®
Total time: 40 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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 Frenched cutlet or rack, raw
12 medium
Garlic
1 clove(s), crushed
Baby potatoes
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.
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