Photo of Barbecued lamb cutlets by WW

Barbecued lamb cutlets

10
10
10
SmartPoints® value per serving
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 tablespoons, 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.