Follow this quick and easy recipe for a summer dish the whole family will love.
Brush the lamb cutlets lightly with oil. Season with salt and pepper and the cumin. Preheat the barbecue or char-grill
Pan to hot before adding the lamb cutlets.
Cook the lamb cutlets on one side until the first sign of moisture appears. Turn the lamb cutlets once only. Test for
Degree of doneness with tongs. Rare feels soft, medium will be springy and well done is very firm.
Remove the lamb cutlets from the heat, loosely cover with foil and allow to rest for 2 minutes before serving. Serve the
Lamb cutlets with the Ratatouille.
To make the Ratatouille::
Heat the oil in a large frypan. Add the onion and capsicum and cook until just soft. Add the zucchini and tomatoes.
Bring to the boil, reduce the heat and simmer uncovered for 20 minutes. Season with salt and pepper and sprinkle with
Thyme leaves to serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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