Grilled Lamb Cutlets with Roasted Baby Carrots and Charred Broccolini
Serves: 2
Time: 40 minutes
I was feeling like we needed some nice lean red meat this week so tonight we are having frenched lamb cutlets with all the top fat removed. Pairing them with some simple roasted veg makes this an incredibly easy dinner to whip up. We aren’t bulking up with any carbs or grains so I have gone a little heavier with broccoli to help fill us up but you could add some roasted pumpkin or sweet potatoes if you feel you need it.
Leftovers
In case you want enough for lunch leftovers this week I have added extra baby carrots, broccolini and cutlets into the lunch list.
Feeding Four
If you are cooking for four you'll need the xtra cutlets, baby carrots and broccolini that has been added to the feeding four shopping list.
What you'll need
6 frenched lamb cutlets
1 bunch of baby carrots
2 bunches of broccolini
1 small bag of baby spinach
From the Pantry
olive oil
salt and pepper
Optional Lunch Xtra’s
1 bunch of broccolini
1 bunch of baby carrots
2 frenched lamb cutlets
Prep and Cook
Preheat Oven to 200 Degrees Celcius
Room Temp Lamb
Take the lamb out of the fridge and remove any packaging, let the cutlets come up to room temperature.
Roast Veggies
Cut the bulk of the stalks off the baby carrots and toss lightly in olive oil with some salt and pepper, layout on an oven tray lined with baking paper and pop into the oven to roast for 7 minutes.
Cut the woody stalks off the broccolini and toss into the same bowl that you used for the carrots, sprinkle with salt and pepper, once your carrots have been in the oven for 10 minutes remove the tray from the oven and scatter the broccolini over the top, return to the oven to cook for a further 7 minutes, until lightly charred.
Cook Cutlets
Heat a griddle pan on a high heat.
Season both sides of the cutlets with salt and pepper and lightly rub olive oil across the meat.
Cook your lamb cutlets for 2-3 minutes (depending on their thickness) on both sides then remove and allow to rest for 3 minutes.
Plate it Pretty
Scatter baby spinach across the base of a large platter or I have just used the roasting tray and scattered the spinach over the veg.
Place the rested lamb cutlets on top and serve with a wedge of lemon.
Enjoy!
Lunch tomorrow
Tomorrow is Saturday and since tonight is the final of our 5-week challenge I would say well done to you and enjoy something delish for tomorrow’s lunch like a bloody mary perhaps?.