BBQ Seeded Mustard Lamb Cutlets
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.
2
Serves
488
Calories
40.1g
Protein
450g
Serving Size
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
- 1Marinate 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.
- 2Preheat BBQ or griddle pan.
- 3Place the tomato, zucchini, potato, capsicum and sweet potato in a large bowl and spray with olive oil spray.
- 4Cook on BBQ; keep turning so they don’t burn, for around 15 mins.
- 5Spray cutlets with spray and cook over medium heat for 2-3 minutes each side or until medium rare.
- 6Serve immediately with a side salad as well.