Lamb cutlets with Mediterranean salad

Lamb cutlets with Mediterranean salad

Kick up your heels with these gorgeous lamb cutlets.

Preparation Time: Cook Time:

Ingredients / serves 4

  • 12 lamb cutlets
  • 200 g kipfler potatoes
  • 3 zucchinis, cut into long ribbons
  • 200 g haloumi cheese, cut into slices
  • juice and zest of one lemon
  • 4 tbsp extra virgin olive oil
  • ½ cup fresh mint
  • 1 red chilli, sliced thinly
  • 250 g hummus
  • 2 tbsp dukkah

Method

1.
Boil potatoes until tender. Drain and cool to peel and slice into diagonals. Season with juice of half a lemon, 2 tablespoons olive oil and salt and freshly ground pepper. Blanch, drain sliced green beans and add to potatoes.
2.
Slice preserved lemon into thin strips. Halve and deseed chilli, slice into thin strips. Cut haloumi cheese into 1cm thick slices.
3.
Preheat barbecue to medium heat. Season lamb cutlets with salt and pepper and cook for 3-4 minutes on griddle bars. Remove and rest. Cook haloumi on flat griddle until golden brown and crunchy. Squeeze with lemon.
4.
Serve green beans, potatoes and haloumi, topped with lamb cutlet spread with hummus and sprinkled with dukka.

Lamb cutlets with Mediterranean salad

Lamb cutlets with Mediterranean salad
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