2019-05-01_Healthy_Food_Guide_UK

Lamb cutlets with

grilled courgettes,

white bean and

tomatosalad

prep 15 min + marinating

cook 20 min serves 4

gluten free dairy free

2 garlic cloves, crushed

2tsp fennel seeds, lightly crushed

Zest and juice 1 lemon, plus

wedges to serve

1tbsp olive oil

12 french-trimmed lean lamb

cutlets, or 4 lamb leg steaks

(about 500g)

2 large courgettes

250g cherry tomatoes

Spray oil

400g can cannellini beans, drained

2tsp gluten-free dijon or

wholegrain mustard

½ x 20g bunch fresh mint,

leaves torn

1 Combine the garlic, fennel,

lemon zest, 2tbsp juice and

2tsp oil in a shallow glass or

ceramic dish. Add the lamb

and turn to coat. Cover and set

aside to marinate for 30 min.

2 Heat a griddle pan to

medium-high. Using a sharp

knife or veg peeler, cut the

courgettes into long, thin

ribbons. Lightly spray the

lamb, courgettes and tomatoes

with oil. Add the lamb to the

pan and cook for 2–3 min on

each side until golden, or until

cooked to your liking. Transfer

to a plate, cover with foil and

set aside to rest for 5 min.

Meanwhile, add the courgettes

and tomatoes to the same

griddlepanandcookfor2 min

oneachside.

3 Transferthecourgettesand

tomatoestoa largebowlor

platter.Addthebeans,mustard,

mint,remaininglemonjuice

andoliveoilandtossgentlyto

combine.Seasonwithblack

pepper.Servethelamb,sliced

thicklyif usingsteaks,withthe

warmsaladandlemonwedges

tosqueezeover.

2

PER SERVING

318kcal 6.8g fibre

15g fat 31g protein

5g saturates 0.5g salt

11g carbs 76mg calcium

4.3g sugars 4mg iron

Lamb cutlets with
grilled courgettes,
white bean and
RECIPES: CHRISSY FREER. PHOTOS: MARK O’MEARA tomato salad

MAY 2019 HEALTHY FOOD GUIDE 59