Barbecued lamb cutlets
12
Points®
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 serving(s), , 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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.