| | Lemon lamb cutlets with cucumber salad
Lemon lamb cutlets with cucumber salad
Lemon lamb cutlets with cucumber salad 4.3-5 9
  • Calories: 2060 kj
  • Fat: 35g
  • Carbohydrates: 10g

How to Make:

  1. Combine 2 tablespoons of oil, 2 tablespoons of lemon juice, parsley, oregano, garlic, and salt and pepper in a large ceramic dish. Add lamb. Turn to coat. Cover. Refrigerate for at least 3 hours.
  2. Preheat barbecue plate on high heat. Reduce heat to medium. Cook lamb, basting with marinade, for 3 minutes each side for medium. Remove from heat. Cover with foil. Stand for 5 minutes.
  3. Combine cucumber, tomatoes, onion and capsicum. Add remaining 2 tablespoons of oil, 2 tablespoons of lemon juice, and salt and pepper. Toss gently to combine.
  4. Serve lamb with cucumber salad.
Time for preparing:
6 min.
Servings:
4

Ingredients:

  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 2 tablespoons flat-leaf parsley leaves, finely chopped
  • 2 tablespoons oregano leaves, chopped
  • 1 garlic clove, crushed
  • 12 lamb cutlets, trimmed
  • 2 Lebanese cucumbers, halved lengthways, thinly sliced
  • 4 tomatoes, halved, thinly sliced
  • 1 small red onion, halved, thinly sliced
  • 1 red capsicum, deseeded, thinly sliced
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