Lamb Cutlets with Bean, Strawberry and Feta Salad

Lamb has to be one of my favorite meats to barbecue or roast. It’s a good source of protein, zinc and B12. The flavors from all the ingredients go surprisingly well with lamb. A dinner that can be ready in 30 minutes is my kind of meal!

Serves 4-6
12 french trimmed lamb cutlets
125ml (1/2 cup) olive oil
2 lemons, thinly sliced
1 bunch mint
2 tablespoons raspberry or red wine vinegar
2 teaspoons caster sugar
1 tablespoon Dijon mustard
500g French or thin green beans, blanched
400g small strawberries, sliced
400g feta, crumbled

Place lamb in a shallow dish and drizzle with 100ml oil. Add the lemon slices, half the mint and season. Toss to coat, cover and refrigerate for 30 minutes or up to one hour.

Whisk remaining oil, vinegar, sugar, mustard, salt and pepper. Toss together beans, berries, feta and remaining mint. Heat barbecue or chargrill to high and cook lamb in batches if necessary, 2-3 minutes each side. Cook lemon slices for 1 minute. Toss salad with dressing and serve with lamb and lemon.

The Culinary Chase’s Note: Try using grilled asparagus for added color and taste.