Ingredients
- 750 grams lamb cutlets, 12 French trimmed
- Salt, to taste
- Pepper, to taste
- 120 grams sourdough bread, 4 slices cut diagonally in half
- 100 grams salad leaves, mixed
- 1/2 cup semi-dried tomatoes, drained
- 1/2 cup olives, marinated mixed olives drained
- 50 grams prosciutto, sliced and torn into pieces
- 125 grams buffalo mozzarella in brine, well drained and torn in large pieces
- 1/4 cup basil pesto
- 2 tablespoons white balsamic vinegar
How to Make
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Step 1: Season lamb with salt and pepper.
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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.
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Step 3: Add bread to same heated grill plate and cook for 1 minute on each side or until charred; remove.
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Step 4: Combine salad leaves, tomatoes and olives in a serving bowl and add prosciutto and mozzarella and toss gently to combine.
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Step 5: Serve lamb with bread and salad and spoon over combined pesto and balsamic.
We hope you enjoy this recipe!
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