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.