Recipe Ali Irvine

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Lamb

Real Living recipe for Minted spring lamb cutlets with yellow squash, tomato and bean salad

INGREDIENTS

Large handful mint leaves, chopped
3 spring onions, sliced finely
2 tbsp olive oil
12 lamb cutlets, trimmed if desired
Sea salt & cracked black pepper
700g green beans, trimmed
400g yellow squash, halved
½ eschalot, chopped finely
3 tsp white wine vinegar
1½ tbsp almond oil (or extra virgin olive oil)
½ tsp raw caster sugar
1 tsp Dijon mustard
200g punnet grape or cherry tomatoes, halved
Crusty bread, to serve

Equipment
Sharp knife
Large saucepan
Chargrill pan or barbecue
Small food processor
2 large mixing bowls
Whisk
Colander
Tongs

METHOD

Place mint, spring onions and oil in base of small food processor and blitz to a paste. Pour into large bowl and toss through lamb cutlets. Set aside for at least 15 mins to infuse.

Bring salted water to boil in large saucepan. Heat chargrill pan or barbecue to medium-high heat.

Cook beans and squash in boiling water for 5 to 6 mins until just tender. Meanwhile, place eschalot, vinegar, oil, sugar and mustard in second large bowl and whisk to combine. Season to taste.

Drain vegetables and, while hot, toss through dressing with tomatoes.

Season lamb cutlets well with salt and pepper. Cook on chargrill or barbecue for 2 to 3 mins on each side for medium. Remove from heat and rest for a few mins.

Serve lamb cutlets with warm salad and crusty bread. Delicious!

Mint and lamb are a match made in heaven – especially in this recipe.