BBQ Seeded Mustard Lamb Cutlets

BBQ Seeded Mustard Lamb Cutlets

This is a great spring / summer recipe to cook during the week when you want something relatively quick and tasty.

CAL P/SERVE
487
kJ P/SERVE
2040
FAT P/SERVE
16.9g
CARBS P/SERVE
39.3g
PROTEIN P/SERVE
40.1g
SUGAR P/SERVE
8.7g
SODIUM P/SERVE
410g
FAT
%
3.7%
ENERGY RDI%
23.4%

If serving more than two, you can use lamb fillets instead of cutlets, just remember to adjust the cooking time. You can also drizzle a tiny splash of balsamic vinegar over the medley when cooked to give another taste dimension.

This recipe is low sat fat, low sodium, low sugar, high protein, gluten free, dairy free.

Ingredients

  • 6 lamb cutlets trimmed of all fat
  • 2 tbsp. seeded mustard
  • 1 tbsp. lemon juice
  • Olive oil Spray
  • ¼  to ½ (depending on size) sweet potato, chopped (aka yams or kumara)
  • 1 large potato, chopped
  • 1/2 red capsicum, cut into chunks
  • 2 tomatoes, halved
  • ½ large or 1 small zucchini (aka courgette) sliced
  • S & P to taste

Method

  1. Marinate lamb cutlets in lemon juice, seeded mustard and oil. Add salt and pepper to taste and marinate for about 20 minutes or longer for a stronger flavour.
  2. Preheat BBQ or griddle pan.
  3. Place the tomato, zucchini, potato, capsicum and sweet potato in a large bowl and spray with olive oil spray.
  4. Cook on BBQ; keep turning so they don’t burn, for around 15 mins.
  5. Spray cutlets with spray and cook over medium heat for 2-3 minutes each side or until medium rare.
  6. Serve immediately with a side salad as well.

Nutrition Table

Servings: 2 Serving size:450g
Average Serve Average 100g
Energy 2040 kJ 454 kJ
  487 Cal 108 Cal
Protein 40.1 g 8.9 g
Fat, total 16.9 g 3.8 g
- Saturated 5.6 g 1.2 g
Carbohydrate 39.3 g 8.7 g
- Sugars 8.7 g 1.9 g
Sodium 410 mg 91 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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