Char-grilled spiced lamb cutlets with ratatouille

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Prep: 10 mins

Cook: 10 mins

Serves 4

Good source of iron

Low Sodium

Ingredients

12 Quality Mark frenched lamb cutlets
2 teaspoons ground cumin

Ratatouille

1 tablespoon olive oil
1 small onion, chopped
1 medium red capsicum, cut into 3cm pieces
1 medium yellow capsicum, cut into 3cm pieces
1 medium zucchini, halved and diced
400g can diced tomatoes
fresh thyme leaves

Method

Brush cutlets lightly with oil. Season with salt and pepper and the cumin. Preheat
the char-grill pan to hot before adding the cutlets.

Cook on one side until the first sign of moisture appears. Turn cutlets once only. Test for doneness with tongs. Rare is soft, medium feels springy and well done is very firm.

Remove cutlets from heat, loosely cover with foil and rest cutlets for 2 minutes before serving. Serve 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, sprinkle with thyme leaves to serve.

Suitable Cuts
Nutrition
Tips & Tricks

Nutrition Information Per Serving

Serving size: 270g

Energy kJ (kcal)	929 (221)
Protein (g)	21.0
Fat (g)	12.0
Saturated (g)	4.2
Carbohydrate (g)	6.8
Sugars (g)	6.4
Sodium (mg)	134
Iron (mg)	2.9
Zinc (mg)	2.5
Vitamin B12 (ug)	0.9
Vitamin D (ug)	0.27
Selenium (ug)	3.0

Replace the with lamb cutlets with lamb round or topside steaks.
You can use a brush to lightly oil the meat. Or you can use a light spray of oil.
Always rest meat after cooking. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Transfer the meat to a plate and loosely cover with foil, stand the meat to rest in a warm place.