Lamb cutlets with antipasto salad

Cooking Salads Lamb cutlets with antipasto salad

Detailed step-by-step description of how to cook the dish "Lamb cutlets with antipasto salad". Try it by all means

Lables: Low carb Low sugar Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place 1/4 cup (60ml) oil, vinegar and garlic in a small jug. Whisk to combine and season to taste.
  2. Toss cutlets with remaining oil. Season to taste. Cook on heated grill plate for about 2 minutes on each side, or until cooked to your liking. Set aside to rest for 5 minutes.
  3. Meanwhile toss rocket, capsicum, bocconcini and olives together with dressing. Divide salad between 4 plates and serve with cutlets.

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1/3 cup extra virgin olive oil
1 tbsp red wine vinegar
1 clove garlic, crushed
Sea salt & freshly ground black pepper, to taste
12 Frenched lamb cutlets
80g baby rocket leaves
150g chargrilled capsicum, torn
150g cherry bocconcini, torn
100g pitted Kalamata olives

Adv

Autors
Preparation time
10
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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