RECIPE

Malta Independent - - CROSSWORD & FUN -

Lemon lamb cut­lets with spring veg­eta­bles In­gre­di­ents

1 ta­ble­spoon olive oil 1 ta­ble­spoon finely grated lemon rind 1 1/2 ta­ble­spoons lemon juice 12 (750g) lamb cut­lets, trimmed 80g but­ter, soft­ened 1 gar­lic clove, crushed 1 ta­ble­spoon finely chopped fresh mint leaves 1 ta­ble­spoon finely chopped fresh flatleaf pars­ley leaves 500g chat pota­toes, halved 200g green beans, trimmed 200g yel­low beans, trimmed 150g snow peas, trimmed

Di­rec­tions 1. Com­bine oil, lemon rind and lemon juice in a shal­low glass or ce­ramic dish. Sea­son with salt and pep­per. Add cut­lets. Rub lemon mix­ture into cut­lets. 2. Com­bine but­ter, gar­lic, mint and pars­ley in a small bowl. Sea­son with salt and pep­per. 3. Place pota­toes in a large saucepan. Cover with cold wa­ter. Bring to the boil over high heat. Re­duce heat to medium. Cook for 10 to 12 min­utes or un­til just ten­der. Drain. 4. Mean­while, place beans in a metal steamer. Place steamer over a large saucepan of sim­mer­ing wa­ter. Cook, cov­ered, for 3 min­utes. Add snow peas. Cook, cov­ered, for 2 min­utes or un­til veg­eta­bles are bright green and just ten­der. 5. Heat a bar­be­cue plate or chargill on high heat. Add cut­lets. Cook for 1 to 2 min­utes each side for medium or un­til cooked to your lik­ing. Di­vide cut­lets and veg­eta­bles be­tween plates. Dot veg­eta­bles with but­ter mix­ture. Serve.

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