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02 Oct 2008
LAMB NOW ON THE GRAND FINAL MENU PART V
There’s nothing more Australian than a feed of lamb and a game of footy.
Lamb cutlets with bean salad
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 4
12 frenched lamb cutlets
a little olive oil
sea salt and freshly ground pepper
roasted tomatoes to serve (optional)
Bean salad
1 red onion, finely shredded
400g can of cannellini beans, drained
grated rind one lemon
¼ cup parsley leaves
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
Brush each cutlet lightly with oil. Season each. Preheat the char-grill pan to hot before adding the cutlets.
Cook cutlets on one side until the first sign of moisture appears on the top. Turn and
cook further until done to your preference. Turn once only.
Remove cutlets from heat, loosely cover with foil and rest for two minutes before serving.
Serve cutlets with the bean salad and roasted tomatoes.
To make bean salad: combine all ingredients, mix well.
Keep an eye out for the Meat & Livestock BBQ competition, part of the out-of-ground activities for the SANFL 'be active' Grand Final
Check back tomorrow for more favourite Lamb recipes from this years Grand Finalists