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    Grilled Lamb Cutlets with Mint

    Packed full of flavour, these lamb cutlets are the perfect healthy dinner option.

    Difficulty

    Easy

    Serves

    4

    Prep Time

    10 minutes (plus overnight marinating)

    Cooking Time

    7 minutes

    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!

    Here's what you'll need...

    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

    Here's how it's done... Step 1

    Mix together the olive oil, chopped mint and chopped garlic.

    Step 2

    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.

    Step 3

    Preheat the grill to 205C. Take the cutlets out from the dish and place onto the grill. Grill for 7 minutes.

    Step 4

    Prepare your quick and easy Butterbean salad by combining all ingredients. Serve alongside the lamb and enjoy!