Who doesn’t adore lamb on a wood-fired barbie? To me, this just tastes of summer. Served your lamb with a fresh zucchini, mint and feta salad for a quick family dinner or casual catch-up with friends.
- 6 zucchinis, trimmed, shaved into ribbons
- olive oil, to cook
- 12 lamb cutlets, French-trimmed
- 10 mint leaves, torn
- 100g feta, crumbled
- 2 tbsp extra virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Rub zucchinis with a tiny amount of oil and season with salt and pepper. Heat a barbecue or large chargrill pan over high heat and cook for 2 minutes each side or until lightly coloured. (If using a pan, wipe clean and reserve.) Set zucchinis aside while you get the lamb on.
Rub lamb cutlets with a bit of oil and season. Barbecue lamb in 2 batches over high heat for 2 minutes each side for medium-rare or until cooked to your liking. (Or, cook using reserved pan.)
Meanwhile, place zucchinis, mint and feta in a bowl. Drizzle with oil, season and toss gently to combine. (Remember, the feta will have its own salt content that you’ll need to take into account.)
Serve lamb cutlets with the salad on the side.