Marinated lamb with green olive salsa
Reinvent meat and three veg by marinating the cutlets in lemon and garlic and adding a mediterranean-style salsa.
2 clove(s), crushed
Fresh lemon rind
1 tsp, finely grated
Sweet-style white wine
¼ cup(s), (60ml)
Lamb French cutlet(s) or rack(s), raw
Green olives, drained
90 g, pitted, finely chopped (1/2 cup)
Fresh flat-leaf parsley
1 tbs, chopped
500 g, halved
Green string beans
- Combine garlic, rind, wine and 1 tablespoon juice in a shallow dish. Add lamb and toss to coat. Cover and refrigerate for 20 minutes.
- Meanwhile, combine olives, parsley, oil and remaining juice in a small bowl.
- Boil, steam or microwave potatoes until tender. Boil, steam or microwave broccolini and beans until just tender. Drain.
- Meanwhile, preheat a barbecue or chargrill over medium-high heat. Cook lamb for 2–3 minutes each side for medium or until cooked to your liking. Serve cutlets topped with the olive salsa along with the potatoes, broccolini and beans.
TIPS: Baby (chat) potatoes have a thin skin so they don’t keep as long as ‘old’ potatoes. Store in a cool, dark, dry place (not the fridge) for up to 2 weeks.This salsa will keep in an airtight container in the fridge for up to 3 days. Salsa also goes well with grilled lean skinless chicken or lean pork.