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

Recipe «Lamb cutlets with antipasto salad» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.