Lemon and thyme lamb cutlets with green bean salad

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Prep: 10 mins

Cook: 12 mins

Serves 4

Low Sodium

Ingredients

12 Quality Mark Lamb cutlets
2 teaspoons oil
grated rind and juice one lemon
2 teaspoons fresh thyme leaves, roughly chopped
150g baby green beans, trimmed
2 tomatoes, diced
2 tablespoons French dressing
lemon wedges

Method

Brush the Lamb cutlets with oil and sprinkle with lemon rind and thyme. Preheat grill, barbecue or pan until moderately hot. Cook the Lamb cutlets on the first side until moisture appears, turn, brush with the lemon juice and cook until done to your liking. Rest for two minutes. Cook green beans until tender and refresh under cold water. Toss together with the tomato and dressing.

Serve with the Lamb cutlets and lemon wedges.

Suitable Cuts
Nutrition

LAMB CUTLET

LAMB RACK

CUT INTO CUTLETS

Nutrition Information Per Serving

Serving size: 207g

Energy kJ (kcal)	843 (201)
Protein (g)	16.4
Fat (g)	13.1
Saturated (g)	3.3
Carbohydrate (g)	3.7
Sugars (g)	3.3
Sodium (mg)	134
Iron (mg)	1.6
Zinc (mg)	2.2
Vitamin B12 (ug)	1.4
Vitamin D (ug)	N/A
Selenium (ug)	4.5