Thursday, March 14, 2013

Barbecued lamb cutlets with green and white bean salad recipe and ingredients

Barbecued lamb
Barbecued lamb
Serves 4

Barbecued lamb ingredients: 8 lamb cutlets. 1 tbs olive oil. 1 garlic clove, crushed. 1 tsp dried oregano. 1 lemon, cut into wedges

Green and white bean salad ingredients: 300g green beans, trimmed, cut into 4cm lengths. 400g can butter beans or cannellini beans, rinsed, drained. 2 tbs olive oil. 1/2 garlic clove, crushed. 1 eschalot, thinly sliced. 1 tbs capers, rinsed. 1 lemon, peeled, flesh segmented and chopped. Handful of flat-leaf parsley leaves, roughly chopped. Handful of mint leaves, roughly chopped

Barbecued lamb cutlets with green and white bean salad recipe: Place the lamb on a large plate and dub with oil, garlic and oregano. Stand for 30 minutes to marinate. For the salad, cook the snake or green beans in a saucepan of boiling salted water for 3 minutes, then drain and refresh in cold water. Tip into a large bowl with the canned beans, olive oil, garlic, eschalot and capers. Toss to combine and set aside while you cook the lamb, adding the lemon and herbs just before serving. Heat a barbecue or chargill pan on high heat. Season lamb with salt and freshly ground black pepper, then cook for 2-3 minutes each side for medium (or until cooked to your liking). Place on a board. Barbecue the lemon for 30 seconds each side or until charred, then place on the board with lamb. Serve the lamb with the lemon to squeeze, and the bean salad