Ingredients
Serves 412 lamb cutlets
1 tbsp lemon juice
3 tbsp olive oil
1 tsp warm honey
1 tbsp toasted sesame seeds
1 bunch broccolini, trimmed
4 baby bok choy, rinsed and uartered
100 g sugar snap peas, trimmed
1 medium carrot, peeled and cut into thin strips
Method
(Recipe from MLA – Meat & Livestock Association)
Prep time: 5 minutes
Cooking time: 10 minutes
1. Brush or spray the lamb cutlets lightly with oil, season with salt and pepper. Preheat the char-grill or barbecue to moderately-hot.
2. Cook lamb on one side until moisture appears on the top. Turn with tongs once only and cook until done to your liking. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm. Cover lamb loosely with foil and rest it for 3 minutes before serving.
3. Combine the lemon juice, olive oil, honey and sesame seeds. Fill a medium-sized pan half-full with water and bring to the boil. Add the broccolini, cook for 2 minutes, add the bok choy and sugar snap peas and cook for a further 1-2 minutes. Drain vegetables and pour the lemon mixture over the warm vegetables. Serve with the lamb cutlets.
Tips
The lamb cutlets can also be pan-fried. Preheat the pan to moderately-hot. The meat should sizzle when it hits the pan.
You can use a brush to lightly oil the meat or use a light spray of oil.
You can also use lamb loin chops or lamb fillets/tenderloins for this recipe.
Did you know:
• Red meat is one of the best sources of 5 essential nutrients, including iron, zinc, omega-3, B vitamins and of course, protein.
• These nutrients help you think clearly, concentrate, stay alert and feel happy.
• So with end of year exams coming up for many students, make sure you serve red meat 3 to 4 times a week to help meet iron requirements.
• Spring is a good time to try this delicious lamb dish.