Barbecued lamb cutlets with okra and potatoes
Look out for extra lean 'French' racks of lamb, then slice them into cutlets between the bones - it's very easy.
600 g, scrubbed and halved
Calorie controlled cooking spray
2 large, skinned and finely chopped
1 clove(s), crushed
Chilli, green or red
1 individual, (use red) deseeded and very finely chopped
Lamb Neck Cutlet, boneless, raw
350 g, or trimmed French rack of lamb, sliced into cutlets
1 pinch, and freshly ground black pepper
- Preheat the barbecue, if using, otherwise preheat the grill and a char-grill pan after you have cooked the potatoes.
- Cook the potatoes in lightly salted boiling water until just tender – about 15 minutes, Drain well.
- Meanwhile, simmer the okra in a little lightly salted water for 7-8 minutes. Drain well, then add the tomatoes, garlic and chilli. Cook over a low heat for 1-2 minutes, stirring often.
- Barbecue or grill the lamb cutlets for 3-4 minutes on each side, or according to your liking. At the same time, spray the potatoes with low fat cooking spray, then barbecue or char-grill them for 4-5 minutes. Season the lamb and potatoes, then serve with the okra.