Rosemary lamb cutlets with cherry tomato zucchini
13
Points®
Total time: 1 hr 25 min • Prep: 15 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
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.
Ingredients
Olive oil
1 tbs
Fresh rosemary
1 tbs, fienly chopped
Lemon juice
1 tbs
Lamb Frenched cutlet or rack, raw
240 g, fat trimmed, (buy 6 cutlets or 325g)
Cherry tomatoes
200 g, halved
Zucchini
2 medium, thickly sliced
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
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