Lamb Cutlets With Antipasto
Recipe: #34304
February 14, 2020
Categories: Lamb/Mutton, Cheese, Mozzarella, Lettuce, Australian, 5-Minute Prep Grilling (Outdoor), Diabetic, Gluten-Free, No Eggs, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.