Lamb cutlets with minted potato salad

Cooking Salads Lamb cutlets with minted potato salad

Throw some succulent lamb cutlets on the barbie and serve with this minty potato salad for a meal that everyone will love.

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place lamb into a shallow ceramic dish. Combine oil, lemon rind, lemon juice and garlic in a jug. Whisk to combine. Pour over lamb. Turn to coat. Cover. Refrigerate for 30 minutes, if time permits.
  2. Make minted potato salad: Wash potatoes. Cut into 3cm cubes. Place into a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 15 minutes or until just tender. Drain. Set aside to cool slightly.
  3. Mix together onion, yoghurt, sour cream, mint, and salt and pepper in a small bowl. Add to potatoes. Stir gently to combine.
  4. Preheat barbecue plate on high heat until hot. Reduce heat to medium-high. Cook lamb for 3 minutes each side for medium or until cooked to your liking. Serve lamb with potato salad and green salad leaves.

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8 heart smart lamb cutlets
1 tbsp olive oil
1 lemon, rind finely grated, juiced
2 garlic cloves, crushed
80g mixed green salad leaves, to serve
Minted potato salad
750g Desiree potatoes
1 small red onion, halved, thinly sliced
1/2 cup reduced-fat yoghurt
1/4 cup light sour cream
1/2 cup mint leaves, shredded

Adv

Autors
Preparation time
30
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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