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Aussie Lamb Cutlets with White Bean & Sweet Potato Salad

Serves 4

Not sure what to make for the long weekend? Try this succulent lamb and salad dish with family and friends. 

Ingredients

  • 12 frenched Lamb Cutlets
  • 1 medium Golden Sweet Potato
  • 400g can White Cannellini Beans, drained
  • 1 large Red Capsicum, roasted and cut into strips
  • 1 large Red Onion, sliced
  • 50g Rocket leaves
  • ½ cup Basil leaves
  • (Dressing) 100ml Lime juice 
  • (Dressing)  25ml Extra Virgin Olive Oil 

Cooking instructions

  1. Combine the lamb with half of the dressing and marinate for 30-60 minutes in the refrigerator.
  2. Peel and dice the sweet potato into 2cm cubes and roast on the barbecue.  Leave to go cold.
  3. Combine the drained white beans, capsicum cut into strips, sliced red onion, rocket basil, cold sweet potato and remaining dressing in a bowl and gently toss.
  4. Remove the lamb from the marinade and discard the marinade.  Char grill the lamb for 3 - 5 minutes each side or until cooked as desired.
  5. Place onto serving plates with the White Bean & Sweet Potato salad. 

 

Serve immediately.

Preparation Time: 0.5-1 hrs 15 mins

Nutritional Information:

 

Per Serve

Energy (kJ)

1662 

Total CHO (g)

27.1

CHO exchange (approximately)

2

Total fat (g)

17.6

Saturated fat (g)

3.6

Fibre (g)

11

Sodium (mg)

204

 

Recipe based off: myfoodbook.com.au

Aussie Lamb Cutlets with White Bean and Sweet Potato Salad

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