This easy barbecue recipe combines the classic flavours of lamb, rosemary and lemon with a fresh side salad – your go-to dinner for these hotter spring nights! Best served with lemon wedges.
INGREDIENTS
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1 cup (250ml) buttermilk
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1 tbs finely grated lemon rind
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2 tbs chopped rosemary leaves
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1 long green chilli, seeded, finely chopped (optional)
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1 garlic clove, crushed
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12 Australian Lamb Cutlets
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1 cup mint leaves
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60g pkt Australian Baby Rocket
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1 lemon, juiced
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1 1/2 tbs olive oil
METHOD
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Step 1Combine buttermilk, lemon rind, rosemary, chilli, if using, and garlic in a large bowl. Season. Add lamb and turn to coat. (To freeze now, see tip in notes.) Set aside for 15 mins to develop the flavours.
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Step 2Place the tomato, mint and rocket in a large bowl. Drizzle with the lemon juice and oil. Season and gently toss to combine.
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Step 3Heat a barbecue grill or chargrill on medium. Drain lamb from the buttermilk mixture. Cook for 2 1/2 mins each side for medium or until cooked to your liking. Set aside for 5 mins to rest. Serve the lamb with the salad.
Recipe courtesy of Taste