Lamb Cutlets with Spinach, Avocado & Tomato Salad
Serves: 4
Preparation time: 10 min preparation, 10 min cooking
Ingredients
12 frenched lamb cutlets
200g baby spinach leaves
Half a punnett red grape tomatoes, halved
Half a punnett yellow tear drop tomatoes, halved
1 large avocado, sliced
1-2 tbsp balsamic dressing
Lamb Cutlets
Method
Lightly brush the cutlets with oil and season with salt and pepper. Preheat the char-grill 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.
Remove lamb from the heat, cover loosely with foil and rest it for 2-3 minutes before serving. Toss the spinach, tomatoes, avocado and dressing and serve with the lamb cutlets.
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