Lamb Cutlets With Antipasto

4
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (334.2 g)
  • Calories 1559.7
  • Total Fat - 138.1 g
  • Saturated Fat - 62.2 g
  • Cholesterol - 178 mg
  • Sodium - 688.6 mg
  • Total Carbohydrate - 58.5 g
  • Dietary Fiber - 1.6 g
  • Sugars - 26.9 g
  • Protein - 19.3 g
  • Calcium - 69.2 mg
  • Iron - 3.7 mg
  • Vitamin C - 28.4 mg
  • Thiamin - 0.4 mg

Step 1

Season lamb with salt and pepper.

Step 2

Heat an oiled barbecue grill plate over a medium to high heat and add lamb and cook for 3 minutes on each side for medium or until cooked to your liking; remove and rest loosely covered with foil, to keep warm.

Step 3

Add bread to same heated grill plate and cook for 1 minute on each side or until charred; remove.

Step 4

Combine salad leaves, tomatoes and olives in a serving bowl and add prosciutto and mozzarella and toss gently to combine.

Step 5

Serve lamb with bread and salad and spoon over combined pesto and balsamic.

Tips & Variations


No special items needed.

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