Lamb Cutlet and Zucchini Salad
Lamb Cutlet and Zucchini Salad



  • 9 lamb cutlets
  • 1 lemon, zest and juice
  • Olive oil
  • 250g zucchini, sliced
  • Small bunch of mint, chopped
  • 400g butter beans from a can, drained
  • 1 red chilli, chopped
  • 4 sliced spring onions
  • 140g feta, crumbled
  • Marinate the cutlets in the lemon juice and 3 tbsp of olive oil for about 20 mins. Brush the zucchini slices with 2-3 tbsp of olive oil, and season well. When ready, griddle the lamb cutlets for 1-3 mins on each side, or to your liking. Do the same with the zucchini, until tender and charred.
  • Transfer the zucchini and lamb to a platter, and scatter with the mint, zest, butter beans, feta, chilli, and seasoning. Gently toss, then serve with another drizzle of olive oil.
20 mins
3 serving

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