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Capsicum and feta lamb cutlets

  • 0:15 Prep
  • 0:12 Cook
  • 4 Servings


  • 2 small zucchini, sliced
  • 150g button mushrooms, halved
  • 1 yellow capsicum, sliced
  • 1 red onion, cut into thin wedges
  • 1 tablespoon olive oil
  • 125g cherry tomatoes
  • 8 small lamb cutlets, trimmed
  • 1/3 cup red capsicum, feta and cashew chunky dip
  • 40g baby rocket


  • 1
    Preheat grill on medium. Line 2 baking trays with foil. Place zucchini, mushroom, capsicum and onion in a single layer on 1 prepared tray. Drizzle with oil. Season with salt and pepper. Grill for 7 to 8 minutes or until vegetables start to brown. Add tomatoes. Grill for 5 to 6 minutes or until vegetables are tender. Set aside.
  • 2
    Meanwhile, combine 1 tablespoon cold water and 2 tablespoons dip in a bowl. Add lamb. Season with salt and pepper. Toss to combine. Place lamb in a single layer on remaining tray. Grill for 5 to 7 minutes for medium or until cooked to your liking.
  • 3
    Combine vegetables and rocket in a bowl. Top cutlets with remaining dip. Serve with vegetable mixture.

Source: taste.com.au


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