Create a delicious and refreshing salad using succulent lamb cutlets with this recipe from John Gregory-Smith. Perfect for balmy summer evenings.
By Healthy Diet
Serves: 4 Cooking Time: 25 minutes
100g frozen peas
60g feta, crumbled
1 courgette, shaved lengthways using a mandolin
1⁄2 a red chilli, deseeded and finely chopped
The juice of a lemon
4 tbsp olive oil
8 lamb cutlets (approx. 100g each)
10g toasted pine nuts
Sea salt and pepper
Cook the orzo in a large pan of boiling water for 8-10 minutes until al dente, adding the frozen peas for the last 2-3 minutes. Drain, refresh and drain again thoroughly. Tip into a large mixing bowl and add the feta, courgette, chilli and chopped mint.
Whisk the preserved lemon, lemon juice, half the olive oil and a good pinch of salt and pepper together in a mixing bowl. Pour the dressing over orzo and mix well. Transfer to a large serving dish and set to one side.
Meanwhile, heat a griddle or BBQ over a high heat. Rub the olive oil all over the lamb and season both sides of the cutlets with salt and pepper. Cook the lamb for 2-3 minutes each side until charred and tender. Arrange over the orzo. Garnish with the pine nuts and remaining mint. Serve immediately.
To see more of John’s recipes for lamb, click here.
The views expressed on this site are not those of the Publisher. Always consult your GP or a health professional before beginning any diet or trying any of the products or advice mentioned in Healthy Diet, particularly if you have a medical condition for which it may not be advisable.