Barbecue Lamb & Courgette Salad
This grilled lamb cutlets recipe is bursting with flavors and colors. The tender lamb is marinated in lemon juice and olive oil, creating a zesty and succulent dish. Alongside charred courgettes and caramelized lemon slices, this dish is a feast for the eyes and the taste buds. The addition of buttery beans, spicy chili, fresh mint, and crumbled feta cheese adds layers of texture and taste to this vibrant platter. Drizzled with extra olive oil and a squeeze of grilled lemon, this dish is perfect for a summer barbecue or a special feast.
— Constant Cookbook
Ingredients
- 9 lamb cutlets , French trimmed
- 3 lemons , 1 zested and juiced, others each cut into 4 fat slices
- olive oil
- 250g baby courgettes , halved lengthways
- small bunch of mint , leaves picked
- 400g can butter beans , drained
- 1 red chilli , deseeded and finely chopped
- 4 spring onions , finely sliced
- 140g feta cheese , crumbled
Instructions
- Marinate the lamb cutlets in the lemon juice and 4 tbsp olive oil for about 20 mins. Brush courgettes with another 2-3 tbsp olive oil and season.
- Lift the lamb cutlets out of the marinade, season well and barbecue or griddle for 1-3 mins on each side. Barbecue or griddle the courgettes for 2-3 mins on each side until tender and charred. Barbecue or griddle the lemon slices for 30 secs-1 min each side to char and caramelise slightly.
- Transfer the lamb and courgettes to a platter. Scatter on the mint, lemon zest, butter beans, chilli, spring onions, feta and seasoning, and gently toss. Drizzle with olive oil and add the barbecued lemons to the platter to squeeze over.
Cook Time
20M
Prep Time
PT20M
Yield
Serves 3
Nutrition
- Calories: 596 calories
- Fat Content: 37 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 15 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 53 grams protein
- Sodium Content: 2.4 milligram of sodium
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