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Lamb cutlets with bean, strawberry and feta salad

Name: Lamb cutlets with bean, strawberry and feta salad
Prep time: 65 min
Cook time: 10 min
Total time: 75 min
Yield: 4
Ingredients: 12 french-trimmed lamb cutlets; 1/2 cup (125ml) olive oil; 2 lemons, very thinly sliced; 1 bunch mint, leaves picked; 2 tablespoons raspberry* or red wine vinegar; 2 teaspoons caster sugar; 1 tablespoon Dijon mustard; 500g French or thin green beans, blanched; 400g small strawberries, sliced; 400g feta, crumbled

2 ratings

1h 05m

10m

Lamb cutlets with bean, strawberry and feta salad

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This colourful salad is perfect for a relaxed summer Sunday lunch.

12 french-trimmed lamb cutlets
1/2 cup (125ml) olive oil
2 lemons, very thinly sliced
1 bunch mint, leaves picked
2 tablespoons raspberry* or red wine vinegar
2 teaspoons caster sugar
1 tablespoon Dijon mustard
500g French or thin green beans, blanched
400g small strawberries, sliced
400g feta, crumbled

Method

1.

Place lamb in a shallow dish and drizzle with 100ml oil. Add the lemon slices, half the mint, and season. Toss to coat, cover and refrigerate for 1 hour.
2.

Whisk remaining oil, vinegar, sugar, mustard, salt and pepper. Toss together beans, berries, feta and remaining mint.
3.

Heat a barbecue or chargrill to high and cook lamb, in batches if necessary, 2-3 minutes each side. Cook lemon slices for 1 minute. Toss salad with dressing and serve with lamb and lemon.