Recipe

Lamb cutlets niçoise

Jan 31, 2011 1:00pm
  • 10 mins cooking
  • Serves 4
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Ingredients

Lamb cutlets niçoise
  • 12 (600g) lamb cutlets, frenched
  • 1 cos lettuce, coarsely chopped
  • 420 gram can white beans, rinsed, drained
  • 3 (450g) medium tomatoes, cut into wedges
Lemon anchovy dressing
  • 4 anchovy fillets, drained, finely chopped
  • 3 clove garlic, crushed
  • 3 teaspoon finely grated lemon rind
  • 1/3 cup (80ml) lemon juice
  • 1/3 cup (80ml) olive oil

Method

Lamb cutlets niçoise
  • 1
    To make lemon anchovy dressing, place ingredients in screw-top jar; shake well.
  • 2
    Preheat grill.
  • 3
    Combine lamb and 2 tbsp of the dressing in a large bowl.
  • 4
    Cook lamb under hot grill, turning once, until cooked as desired. Remove from heat and drizzle with 1 tbsp of the dressing. Cover to keep warm.
  • 5
    Place lettuce, beans and tomato in a large bowl with remaining dressing. Toss gently to combine. Serve lamb with salad.

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