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Photo of Barbecued lamb cutlets with okra and potatoes by WW

Barbecued lamb cutlets with okra and potatoes

15
Point(s)
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.

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