Photo of Barbecued lamb cutlets with okra and potatoes by WW

Barbecued lamb cutlets with okra and potatoes

14
14
10
SmartPoints® value per serving
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy
Look out for extra lean 'French' racks of lamb, then slice them into cutlets between the bones - it's very easy.

Ingredients

Potato(es), Raw

600 g, scrubbed and halved

Okra

225 g

Calorie controlled cooking spray

10 spray(s)

Tomato

2 large, skinned and finely chopped

Garlic

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

Salt

1 pinch, and freshly ground black pepper

Instructions

  1. Preheat the barbecue, if using, otherwise preheat the grill and a char-grill pan after you have cooked the potatoes.
  2. Cook the potatoes in lightly salted boiling water until just tender – about 15 minutes, Drain well.
  3. 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.
  4. 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.