Lemon lamb cutlets with spring vegetables

Use the best spring produce to create this delicious lamb cutlets meal.

• 1 tablespoon olive oil
• 1 tablespoon finely grated lemon rind
• 1 1/2 tablespoons lemon juice
• 12 (750g) lamb cutlets, trimmed
• 80g butter, softened
• 1 garlic clove, crushed
• 1 tablespoon finely chopped fresh mint leaves
• 1 tablespoon finely chopped fresh flat-leaf parsley leaves
• 500g chat potatoes, halved
• 200g green beans, trimmed
• 200g yellow beans, trimmed
• 150g snow peas, trimmed

Energy 2499kJ	Fat saturated 18.00g
Fat Total 37.00g	Carbohydrate sugars 4.00g
Carbohydrate Total 20.00g	Dietary Fibre 7.00g
Protein 42.00g	Cholesterol 171.00mg
Sodium 247.72mg

All nutrition values are per serve.

1. Step 1

   Combine oil, lemon rind and lemon juice in a shallow glass or ceramic dish. Season with salt and pepper. Add cutlets. Rub lemon mixture into cutlets.

2. Step 2

   Combine butter, garlic, mint and parsley in a small bowl. Season with salt and pepper.

3. Step 3

   Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10 to 12 minutes or until just tender. Drain.

4. Step 4

   Meanwhile, place beans in a metal steamer. Place steamer over a large saucepan of simmering water. Cook, covered, for 3 minutes. Add snow peas. Cook, covered, for 2 minutes or until vegetables are bright green and just tender.

5. Step 5

   Heat a barbecue plate or chargill on high heat. Add cutlets. Cook for 1 to 2 minutes each side for medium or until cooked to your liking. Divide cutlets and vegetables between plates. Dot vegetables with butter mixture. Serve.

Budget tip: Use lamb leg steaks instead of cutlets and save around $9.94 total.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.