Name: Barbecued lamb cutlets with beetroot walnut salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/4 cup (60ml) sweet chilli sauce; 2 tablespoon barbecue sauce; 2 teaspoon worcestershire sauce; 2 tablespoon white wine vinegar; 12 french-trimmed lamb cutlets (600g); 200 gram fresh green beans; 425 gram can whole baby beetroot, drained, halved; 120 gram firm blue cheese, crumbled; 1/3 cup (35g) walnuts, roasted; 1 1/2 tablespoon lemon juice; 2 tablespoon olive oil; 1 teaspoon caster sugar

Ingredients

1/4 cup (60ml) sweet chilli sauce

2 tablespoon barbecue sauce

2 teaspoon worcestershire sauce

2 tablespoon white wine vinegar

12 french-trimmed lamb cutlets (600g)

200 gram fresh green beans

425 gram can whole baby beetroot, drained, halved

120 gram firm blue cheese, crumbled

1/3 cup (35g) walnuts, roasted

1 1/2 tablespoon lemon juice

2 tablespoon olive oil

1 teaspoon caster sugar

Method

1.To make lemon vinaigrette, whisk ingredients in small jug.

2.Combine sauces, vinegar and lamb in large bowl. Stand 5 minutes.

3.Meanwhile, boil, steam or microwave beans until tender; drain. Combine beans in medium bowl with vinaigrette, beetroot, cheese and nuts.

4.Cook lamb on heated oiled barbecue (or grill plate) until cooked as desired. Serve lamb with salad.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%