Barbecued lamb cutlets
Serve these juicy lamb cutlets with a refreshing pineapple, mint and pomegranate salsa for a lovely and light meal.
Lamb Neck Cutlet, boneless, raw
4 individual, extra-trimmed
Calorie controlled cooking spray
Pineapple in juice, drained
4 ring(s), drained and chopped
50 g, seeds
¼ portion(s), medium, finely chopped
1 sprig(s), torn
1 portion(s), or pea shoots
Lemon Juice, Fresh
1 tablespoon(s), or cider vinegar
1 pinch, and black pepper, freshly ground
- Preheat the barbecue. Alternatively preheat a chargrill pan or the grill.
- Spray both sides of each lamb cutlet with low fat cooking spray. Cook on the barbecue, in a chargrill pan or under the grill for about 3 minutes per side, or until done to your liking.
- Meanwhile, mix together the pineapple, pomegranate seeds, cucumber, mint leaves and rocket or pea shoots with a shake of cider vinegar or a squeeze of lemon juice. Season with a little salt and pepper. Serve with the cooked lamb cutlets.