Serves 4

Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients

• 12 frenched lamb cutlets (chops / fillets / tenderloins)
• 1 tbsp finely chopped rosemary leaves
• 200g green beans, sliced diagonally
• 1 bunch asparagus, sliced diagonally
• 1 yellow capsicum, cut into thin strips
• 1 red capsicum, cut into thin strips
• 2 tbsp French dressing
• 2 tsp Dijon mustard

Method

Lightly brush the cutlets with oil, sprinkle with rosemary and season with salt and pepper. Preheat char-grill or barbecue to hot.

Cook lamb on one side until moisture appears on the top. Turn with tongs and cook until done to your liking. Turn lamb once only.

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 2-3 minutes before serving.

Put the beans and asparagus into a pan of boiling water for 1-2 minutes. Drain, and run under cold water. Whisk together the dressing and mustard. Pour the dressing over the beans, asparagus and capsicums, and toss to combine. Serve with the cutlets.

This recipe is courtesy of Meat & Livestock Australia: www.themainmeal.com.au