Skip to main contentSkip to footer
Start today
Start today
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Barbecued lamb cutlets by WW

Barbecued lamb cutlets

12
Point(s)
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Serve these juicy lamb cutlets with a refreshing pineapple, mint and pomegranate salsa for a lovely and light meal.

Ingredients

Lamb Neck Cutlet, boneless, raw

4 individual, extra-trimmed

Calorie controlled cooking spray

5 spray(s)

Pineapple in juice, drained

4 ring(s), drained and chopped

Pomegranate

50 g, seeds

Cucumber

¼ portion(s), medium, finely chopped

Mint, Fresh

1 sprig(s), torn

Rocket

1 portion(s), or pea shoots

Lemon Juice, Fresh

1 tablespoon(s), or cider vinegar

Salt

1 pinch, and black pepper, freshly ground

Instructions

  1. Preheat the barbecue. Alternatively preheat a chargrill pan or the grill.
  2. 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.
  3. 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.

You might like

You might like