Barbequed Lamb Cutlets

INGREDIENTS

  • 2 Prime Dorper Lamb lamb cutlets

  • 400g kipfler potatoes, washed

  • 1 lemon

  • 4 tablespoons extra virgin olive oil

  • 150g green beans, sliced on an angle

  • 1⁄2 preserved lemon, pulp discarded 1 red chilli

  • 200g haloumi cheese 250g hummus

  • 1⁄2 cup fresh mint

  • 2 tablespoons dukkah


METHOD

Place potatoes in a saucepan with cold salted water, bring to the boil, then simmer for 15 – 20 minutes. Drain, cool, peel and slice into diagonals. Season with the juice of half a lemon, 2 tablespoons of the olive oil, salt and freshly ground pepper. Blanch and drain sliced green beans and add to potatoes.

Slice preserved lemon into thin strips. Halve and deseed chilli, slice into thin strips. Cut haloumi cheese into 1cm thick slices.

Preheat the barbeque to medium - high heat.

Season cutlets with salt and pepper and cook for 4 – 5 minutes on griddle bars. Remove and rest. Cook haloumi on flat griddle with 1 tablespoon of oil until golden brown (1 – 2 minutes per side). Squeeze with lemon.

Serve green beans, potatoes and haloumi, preserved lemon and chilli, topped with lamb cutlets spread with hummus and sprinkled with mint and dukkah. Drizzle with 1 tablespoon oil.


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