Rosemary lamb cutlets with cherry tomato zucchini
SmartPoints® value per serving
1 hr 25 min
Rosemary and lamb are "meant to be" in this homely meal that takes less than 10 minutes on the grill. Serve it with coloured vegies for a plate that pops.
1 tbs, fienly chopped
French trimmed lamb cutlet(s) or rack(s)
240 g, fat trimmed, (buy 6 cutlets or 325g)
200 g, halved
2 medium, thickly sliced
1 x 3 second spray(s)
- Combine half the oil, rosemary and juice in a medium bowl. Add lamb, turning to coat. Cover and refrigerate for 1 hour to marinate. Combine remaining oil, tomatoes and zucchini in a bowl, turning to coat.
- Preheat grill on high. Line grill tray with foil. Place vegies on prepared tray and grill for 5 minutes. Add lamb and grill for 2 minutes each side for medium or until cooked to your liking. Serve lamb with grilled tomatoes and zucchini.
SERVING SUGGESTION: Lemon wedges and grilled pumpkin chips. Thinly slice 300g peeled pumpkin and place in a single layer on grill tray. Lightly spray with oil and grill for 3 minutes each side or until tender.