Recipe: Lemon lamb cutlets with cucumber salad
How to Make:
- 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.
- 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.
- 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.
- 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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