Lamb cutlets with bean, strawberry and feta salad

This colourful salad is perfect for a relaxed summer Sunday lunch.

Recipe «Lamb cutlets with bean, strawberry and feta salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 12 french-trimmed lamb cutlets, 1/2 cup olive oil, 2 lemons, very thinly sliced, 1 bunch mint, leaves picked, 2 tbsp raspberry* or red wine vinegar , 2 tsp caster sugar, 1 tbsp Dijon mustard, 500g French or thin green beans, blanched , 400g small strawberries, sliced, 400g feta, crumbled.

Ingredients:

• 12 french-trimmed lamb cutlets 
• 1/2 cup olive oil 
• 2 lemons, very thinly sliced 
• 1 bunch mint, leaves picked 
• 2 tbsp raspberry* or red wine vinegar 
• 2 tsp caster sugar 
• 1 tbsp Dijon mustard 
• 500g French or thin green beans, blanched 
• 400g small strawberries, sliced 
• 400g feta, crumbled 

Instructions

1. Place lamb in a shallow dish and drizzle with 100ml oil. Add the lemon slices, half the mint, and season. Toss to coat, cover and refrigerate for 1 hour.
2. Whisk remaining oil, vinegar, sugar, mustard, salt and pepper. Toss together beans, berries, feta and remaining mint.
3. Heat a barbecue or chargrill to high and cook lamb, in batches if necessary, 2-3 minutes each side. Cook lemon slices for 1 minute. Toss salad with dressing and serve with lamb and lemon.