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Lamb cutlets with garlic and lemon sour cream

Lamb cutlets with garlic and lemon sour cream

13
Points®
Total Time
40 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate

Ingredients

Extra light sour cream

½ cup(s), (120g)

Fresh lemon rind

2 tsp, finely grated

Fresh oregano

1½ tbs, finely chopped

Lemon juice

1 tsp

Lamb Frenched cutlet or rack, raw

12 medium

Garlic

1 clove(s), crushed

Baby potatoes

500 g, halved

Green string beans

150 g, trimmed

Broccolini

1 bunch(es), trimmed

Snow peas

150 g, trimmed

Olive oil

1 tsp

Instructions

  1. Whisk 2 tablespoons of sour cream with 1 teaspoon lemon rind, oregano and lemon juice in a bowl. Season with salt and freshly ground black pepper. Arrange the cutlets on a plate and brush each sidewith the sour cream mixture. Set aside for10 minutes to marinate.
  2. Meanwhile, whisk the remaining sour cream and lemon rind with the garlic in a bowl. Season with salt and freshly ground black pepper.
  3. Steam the potato for 12 minutes over a saucepan of boiling water until tender. Add the beans, broccolini and snow peas for the last 4 minutes of cooking.
  4. Heat a chargrill on medium-high and brush with the oil. Chargrill the cutlets for 3 minutes, turning once, until charred and cooked to your liking. Serve the cutlets and the steamed vegetables with a dollop of garlic and lemon sour cream.

Notes

TIP: Swap the protein and try this marinade with chicken or a white fish. You only need to marinate the meat for 10 minutes but you can prepare it up to 4 hours ahead and store it covered in the fridge – it keeps the meat moist and juicy.

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