This Lamb Cutlets With Courgettes, Tomatoes And A Fresh Mint Dressing recipe is very simple and easy to prepare. Lamb cutlets are tender and juicy but make sure you don't overcook them. Watch the recipe video below and serve the Lamb Cutlets With Courgettes, Tomatoes And A Fresh Mint Dressing with freshly boiled new potatoes. Prepare the dish on a Sunday morning for a lavish lunch.
3 , trimmed of excess fat
1⁄2 Medium, rimmed and diagonally sliced (Preferably Yellow Variety)
2 , halved
Fine sea salt
Freshly ground black pepper
Fresh mint leaves
1⁄4 Cup (4 tbs), roughly chopped (A Handful Of)
White wine vinegar
# Heat a griddle pan until very hot. Season the lamb on both sides with salt and freshly ground black pepper. Brush the vegetables with oil. Put the cutlets on the griddle, add the tomatoes cut side up and the courgette slices.
# Cook the lamb and vegetables for 3 minutes then turn over. Continue to cook for a further 2-3 minutes until the lamb is tender and cooked to taste and the vegetables are softened and lightly charred. See tip 2
# Meanwhile to make the dressing, use a pestle and mortar See tips 3 and 4 to blend the mint leaves and sugar together. Stir in the vinegar and olive oil.
# Arrange the lamb and vegetables on a plate. Spoon over the dressing and serve.
Juicy succulent lamb cutlets taste really delicous and specially when they are grilled perfect. Here in this video, the chef shares one such recipe of lamb cutlets which are grilled with veggies and then served with mint sprig garnish.