Ingredients
Nutrition




12 (about 780g) lamb cutlets, excess fat trimmed
2 tbs balsamic vinegar
2 tsp olive oil
1 red onion, sliced into rings
300g fresh broad beans, shelled
1/3 cup firmly packed fresh continental parsley leaves
Salt & freshly ground black pepperStep 1
Preheat grill on high. Brush lamb with vinegar. Place on a baking tray. Set aside for 5 minutes to develop the flavours. Cook under grill for 5 minutes each side for medium or until cooked to your liking.

Step 2
Meanwhile, heat the oil in a non-stick frying pan over medium-high heat. Add onion and cook, stirring, for 5 minutes or until brown. Reduce heat to medium.

Step 3
While the onion is cooking, steam the broad beans in a steamer basket over a saucepan of boiling water for 3 minutes or until tender. Add to the pan with the onion and cook, stirring, for 2 minutes. Remove from heat. Add parsley and stir to combine. Season with salt and pepper.

Step 4
Divide the bean mixture among plates. Top with cutlets and serve immediately.
  • Ingredients
  • Nutrition
  • 12 (about 780g) lamb cutlets, excess fat trimmed
  • 2 tbs balsamic vinegar
  • 2 tsp olive oil
  • 1 red onion, sliced into rings
  • 300g fresh broad beans, shelled
  • 1/3 cup firmly packed fresh continental parsley leaves
  • Salt & freshly ground black pepper
    1. Step 1

      Preheat grill on high. Brush lamb with vinegar. Place on a baking tray. Set aside for 5 minutes to develop the flavours. Cook under grill for 5 minutes each side for medium or until cooked to your liking.

    2. Step 2

      Meanwhile, heat the oil in a non-stick frying pan over medium-high heat. Add onion and cook, stirring, for 5 minutes or until brown. Reduce heat to medium.

    3. Step 3

      While the onion is cooking, steam the broad beans in a steamer basket over a saucepan of boiling water for 3 minutes or until tender. Add to the pan with the onion and cook, stirring, for 2 minutes. Remove from heat. Add parsley and stir to combine. Season with salt and pepper.

    4. Step 4

      Divide the bean mixture among plates. Top with cutlets and serve immediately.

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