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Photo of Rosemary lamb cutlets with cherry tomato zucchini by WW

Rosemary lamb cutlets with cherry tomato zucchini

13
Points®
Total Time
1 hr 25 min
Prep
15 min
Cook
10 min
Serves
2
Difficulty
Moderate
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 French cutlet(s) or rack(s), 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.

Notes

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.

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