Grilled lamb cutlets with feta and tomato-bean salad

all details

As we move into the warmer months, I love to lighten up and simplify our family dinners. For me, spring means lamb! This gorgeous grilled lamb can be on the table in 20 minutes.

Grilled Lamb Cutlets with Feta and Tomato-Bean Salad

Ingredients

  • 12 lamb cutlets
  • 3 tablespoons olive oil
  • 180g Greek feta, cut into large cubes
  • 2 garlic cloves, crushed
  • 2 tsp rosemary leaves, finely chopped
  • 1 tablespoon honey salt to taste
  • juice half a lemon, to serve
  • Tomato-bean Salad
  • 4 vine ripened tomatoes, cut into wedges
  • 1 red onion, peeled and thinly sliced
  • 1 tin butter beans, drained
  • 2 tsp red wine vinegar
  • 2 tablespoons olive oil
  • salt and pepper to taste

Method

Preheat oven grill to high.

Heat one tablespoon oil in a non-stick frying pan and fry the lamb cutlets for one minute on each side to brown.

Remove from the pan and place onto a baking sheet. Scatter the feta cubes in and amongst the lamb cutlets.

In a small bowl, whisk together the remaining olive oil, garlic, rosemary and honey and pour over the lamb and feta. Season with salt and pepper and grill for 8-10 minutes or until golden.

Meanwhile, make the tomato-bean salad. Combine the tomato wedges, sliced onion and butter beans in a salad bowl. Sprinkle over the vinegar, olive oil and seasonings. Stir together to combine. Serve alongside the cutlets and hot feta.

As a final flourish, squeeze a generous amount of lemon over the lamb to really bring all the flavours alive.

Kristy's food blog is called The Life She Made.

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  • Main Ingredients - Lamb, Beans, Tomato
  • Cuisine - Greek
  • Course - Dinner
  • Occasion - Family meals, Midweek dinner, Barbecue

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