10 minutes (plus overnight marinating)
We’re currently in that really awkward time in between winter and spring, the lighter nights are well on their way so stews and casseroles don’t feel quite as appropriate but it definitely isn’t salad territory yet. So after much consideration I managed to find the perfect transitional meal, lamb cutlets served with a butterbean salad.
Marinated overnight, these cutlets are packed full of flavour plus by using the George Foreman Multifunctional Grill means that they’re healthy too!
For the lamb:
8 lamb cutlets
4tbsp extra virgin olive oil
2 garlic cloves, finely chopped
1 bunch of fresh mint, leaves finely chopped
Sea salt & pepper
For the butterbean salad:
2 tins of butterbeans – drained and rinsed
400g cherry tomatoes – chopped into quarters
1 medium onion – finely chopped
1 bunch flat leaf parsley – chopped
Salt & pepper to taste
4 tbsp extra virgin olive oil
Juice of ½ lemon
2 tbsp balsamic vinegar
Mix together the olive oil, chopped mint and chopped garlic.
Put the lamb cutlets into a large dish (a large pie dish is great). Pour the oil mix over the cutlets, turn them over a few times to ensure they’re covered. Season with some sea salt and pepper. Cover the dish with cling film and put into the fridge over night.
Preheat the grill to 205C. Take the cutlets out from the dish and place onto the grill. Grill for 7 minutes.
Prepare your quick and easy Butterbean salad by combining all ingredients. Serve alongside the lamb and enjoy!