Recipe
Easy Barbecued Lamb Cutlets
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Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Ingredients
- 12 lamb cutlets
- 200g haloumi cheese
- 200g kipfler potatoes
- 250g hummus
- 150g green beans, sliced
- ½ preserved lemon, pulp discarded
- 1 red chilli
- ½ cup fresh mint
- 2 tbsp dukka
- 1 lemon
- 4 tbsp extra virgin olive oil
- salt and pepper to season
Instructions
- Boil potatoes until tender. Drain and cool to peel and slice into diagonals. Season with juice of half a lemon, 2 tablespoons olive oil and salt and freshly ground pepper. Blanch, drain sliced green beans and add to potatoes.
- Slice preserved lemon into thin strips. Halve and deseed chilli, slice into thin strips. Cut haloumi cheese into 1cm thick slices.
- Preheat barbecue to medium heat. Season lamb cutlets with salt and pepper and cook for 3-4 minutes on griddle bars. Remove and rest. Cook haloumi on flat griddle until golden brown and crunchy. Squeeze with lemon.
- Serve green beans, potatoes and haloumi, topped with lamb cutlet spread with hummus and sprinkled with dukka.