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