RELAXED AND NO-FUSS, IT’S ALL ABOUT SHARING A MEAL WITH THE FAMILY
Super relaxed, no-fuss recipes for fabulous Easter family feasting
LAMB CUTLETS WITH ZUCCHINI & BURRATA SALAD
“Buy the freshest burrata you can find”
12 lamb cutlets 500g broad beans, podded 4 small zucchini, thinly sliced using
a mandoline 3 sprigs each of mint and oregano,
leaves picked 1 burrata or buffalo
1/3 cup (80ml) extra virgin olive oil 4 sprigs each of oregano and mint,
leaves picked 1 green chilli, seeds removed, finely
chopped (optional) 1 garlic clove, finely chopped 1 lemon, zest finely grated and ½ juiced To make the herb oil, combine all the ingredients in a small food processor, whiz until smooth and season. Place lamb and half the herb oil in a bowl, toss to coat and leave to marinate for at least 20 minutes. Bring a saucepan of salted water to the boil over a high heat, cook broad beans for 2 minutes, drain and plunge into iced water, drain and remove outer shell. Set aside.
Preheat barbecue or grill pan over a high heat. Grill lamb for 2 minutes each side or until cooked to your liking. Cover loosely with foil and set aside for 5 minutes to rest.
For the salad, arrange zucchini and broad beans on a platter, scatter with herbs and top with burrata, then drizzle over reserved herb oil. Serve with cutlets. PER SERVE • 28G PROTEIN • 11G SAT FAT • 6G CARB • 2G SUGARS • 140MG SODIUM • 455 CAL (1910KJ)