Lemon and thyme lamb cutlets with green bean salad

Lemon and thyme lamb cutlets with green bean salad

Fresh thyme leaves and zesty lemon rind and juice keep these cutlets moist as they cook. The warm bean salad is a great side with the lamb.

Preparation Time: Cook Time:

Ingredients / serves 4

  • 12 lamb cutlets
  • grated rind and juice one lemon
  • 2 tsp fresh thyme leaves, roughly chopped
  • 150 g baby green beans, trimmed
  • 2 tomatoes, diced
  • 2 tbsp French dressing
  • lemon wedges

Method

1.
Brush each cutlet lightly with oil. Season with salt and pepper and sprinkle each with lemon rind and thyme. Preheat the barbecue, pan or char-grill pan to hot before adding the cutlets.
2.
Cook cutlets on one side until the first sign of moisture appears on the top. Turn, brush with the lemon juice and cook further until done to your preference. Turn once only.
3.
Remove cutlets from heat, loosely cover with foil and rest cutlets for 2 minutes before serving. Cook green beans until tender and refresh under cold water. Toss together with the tomato and dressing.
Serve with the lamb cutlets and lemon wedges.

Essential Tips

  • Test lamb cutlets for doneness with the back of your tongs. Rare is soft when pressed, medium is ‘springy’ and well done is very firm. Rest the meat for a few minutes before serving.
  • Always rest meat after cooking. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Transfer the roast to a plate and loosely cover with foil, stand the meat to rest in a warm place.
  • Best lamb cuts for barbecuing, char-grilling or pan-frying; eye of loin/backstrap, tenderloin/fillet, loin chops, cutlets, lamb steaks (round or topside).

Lemon and thyme lamb cutlets with green bean salad

Lemon and thyme lamb cutlets with green bean salad
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