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Lamb cutlets with spring vegetable salad



Prep Time


Cook Time



12lamb cutlets
1 tbspfinely chopped rosemary leaves
2 tbspFrench dressing
2 tspDijon mustard
200 ggreen beans, sliced diagonally, cooked
1bunch asparagus, sliced diagonally, cooked
1yellow capsicum, cut into thin strips
1red capsicum, cut into thin strips


1Preheat barbecue to hot. Brush lamb with oil, add rosemary and season with salt and pepper.
2Cook lamb cutlets on one side until moisture appears on top. Turn with tongs and cook until done to your liking. Cover lamb loosely and allow it to rest for 3 minutes.
3Combine dressing and mustard, pour over the vegetables and toss. Serve with lamb cutlets.


The lamb cutlets can also be pan-fried. Preheat the pan, keep the heat at a moderately-high temperature; this should be enough to keep the meat sizzling without burning.
You can also use lamb loin chops or lamb fillets/tenderloins for this recipe.

Recipe suggessions based on what you have in your fridge.

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