Name: Barbecue lamb & courgette salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3
Cuisine: British
Ingredients: 9 lamb cutlets French trimmed; 3 lemons 1 zested and juiced, others each cut into 4 fat slices; olive oil; 250g baby courgettes halved lengthways; small bunch of mint leaves picked; 400g can butter beans drained; 1 red chilli deseeded and finely chopped; 4 spring onions finely sliced; 140g feta cheese crumbled

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Barbecue lamb & courgette salad

Barbecue lamb & courgette salad

Good Food team

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Serves 3

Easy

Prep: 20 mins

Cook: 20 mins

Plus marinating

A star rating of 5 out of 5.10 ratingsRate

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This all-in-one salad makes light work of a summer meal and the most of the barbecue

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Ingredients

Nutrition

Units:

MetricUS

9 lamb cutlets

French trimmed
3 lemons

1 zested and juiced, others each cut into 4 fat slices
olive oil
250g baby courgettes

halved lengthways
small bunch of mint

leaves picked
400g can butter beans

drained
1 red chilli

deseeded and finely chopped
4 spring onions

finely sliced
140g feta cheese

crumbled

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Nutrition: per serving

kcal596
fat37g
saturates16g
carbs15g
sugars5g
fibre4g
protein53g
salt2.4g

Method

step 1

Marinate the lamb cutlets in the lemon juice and 4 tbsp olive oil for about 20 mins. Brush courgettes with another 2-3 tbsp olive oil and season.
step 2

Lift the lamb cutlets out of the marinade, season well and barbecue or griddle for 1-3 mins on each side. Barbecue or griddle the courgettes for 2-3 mins on each side until tender and charred. Barbecue or griddle the lemon slices for 30 secs-1 min each side to char and caramelise slightly.
step 3

Transfer the lamb and courgettes to a platter. Scatter on the mint, lemon zest, butter beans, chilli, spring onions, feta and seasoning, and gently toss. Drizzle with olive oil and add the barbecued lemons to the platter to squeeze over.

Recipe from Good Food magazine, July 2011

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A star rating of 5 out of 5.10 ratings

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