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Lamb & garlic bread salad

Lamb cutlets served alongside a bowl of garlic bread salad

Lamb & garlic bread salad

Name: Lamb & garlic bread salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: small pack mint finely chopped; 2 tbsp extra virgin olive oil; 1 lemon zested and juiced; 8 lamb cutlets; 1 cook-at-home garlic baguette (170g); 300g medium tomatoes quartered; 1 large cucumber cut into large chunks; small pack parsley roughly chopped; 1 tsp honey

Elena Silcock

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Serves 4

Easy

Prep: 20 mins

Cook: 35 mins

A star rating of 4.3 out of 5.4 ratingsRate

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Try these tasty lamb cutlets served with a vibrant salad of garlic bread, mint, charred cucumber and tomato. It's an easy midweek meal or an al fresco lunch

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Ingredients

Nutrition

Units:

MetricUS

small pack mint

finely chopped
2 tbsp extra virgin olive oil
1 lemon

zested and juiced
8 lamb cutlets
1 cook-at-home garlic baguette

(170g)
300g medium tomatoes

quartered
1 large cucumber

cut into large chunks
small pack parsley

roughly chopped
1 tsp honey

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Nutrition: Per serving

kcal658
fat49g
saturates20g
carbs24g
sugars6g
fibre3g
protein30g
salt0.7g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Mix half the mint with 1 tbsp oil, the lemon zest and a large pinch of salt and black pepper, then rub the mixture all over the lamb cutlets.
step 2

Bake the garlic bread for 15 mins, then allow to cool a little. Tear into chunks and return to the oven for 5 mins to dry out.
step 3

Meanwhile, put a griddle pan or large frying pan over a high heat and, once very hot, cook the lamb for 2-3 mins each side or until nicely seared outside but still pink in the middle. (You may have to do this in two batches.) Set aside to rest while you make the salad.
step 4

Put the tomatoes and cucumber in the same hot pan and cook for 2 mins or until a little charred – you will need to do this in batches. Tip into a large bowl and add the
toasted bread, remaining mint and the parsley.
step 5

Mix the lemon juice with the remaining olive oil and the honey, then season. Pour the dressing over the salad and toss gently so the tomatoes don’t break up too much. Serve the warm salad alongside the lamb cutlets.

Recipe from Good Food magazine, July 2017

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A star rating of 4.3 out of 5.4 ratings

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