Lamb cutlets with bean, strawberry & feta salad
Ingredients (serves 4)
12 french-trimmed lamb cutlets
1/2 cup (125ml) olive oil
2 lemons, very thinly sliced
1 bunch mint, leaves picked
2 tbs raspberry* or red wine vinegar
2 tsp caster sugar
1 tbs Dijon mustard
500g French or thin green beans, blanched
400g small strawberries, sliced
400g feta, crumbled
Method
Place lamb in a shallow dish and drizzle with 100ml oil. Add the lemon slices, half the mint, and season. Toss to coat, cover and refrigerate for 1 hour.
Whisk remaining oil, vinegar, sugar, mustard, salt and pepper. Toss together beans, berries, feta and remaining mint.
Heat a barbecue or chargrill to high and cook lamb, in batches if necessary, 2-3 minutes each side. Cook lemon slices for 1 minute. Toss salad with dressing and serve with lamb and lemon.
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