The beauty of this dish is in the plating. Just by serving it in a pastel coloured shallow bowl with a thrown together look, turns lamb and three veg into an unexpectedly decadent mid week meal.
If it takes longer than half an hour, it won’t be getting a showing on my dinner table on a school night! I like to serve this alfresco in spring so the kids can burn off the last of their energy outside while the cutlets are bbqing.
As with everything I cook, use what you have available at the time or the season.
Lamb cutlets (I allow 3 per person), lemon thyme, broad beans (fresh if possible, but frozen will do) , frozen peas, asparagus, green beans, natural greek yoghurt, feta, honey, lemon juice, garlic, mint, EVOO and S&P.
Make sure your lamb is room temp before bbqing and drizzle with EVOO and season well with S&P and lemon thyme. BBQ till medium rare (or to your liking) and rest for 5 minutes.
Combine yoghurt, garlic (crushed), lemon juice, feta, honey and mint in a hand blender and blitz till combined and smooth. Add a dash of EVOO and season (taste before seasoning, feta can be very salty).
Combine frozen peas, beans & asparagus (cut into bite size pieces) and broad beans in a microwave safe plastic container. Cover with water and a lid (not all the way on) and microwave** for 3 – 5 minutes or until just tender. Drain and refresh in cold water so they retain their beautiful bright green colour.
In a shallow bowl or platter, drizzle over some of the yoghurt dressing and half your greens. Arrange the lamb cutlets on top and then scatter over the rest of the greens with the remaining yoghurt dressing, a squeeze of lemon and lemon wedges and mint leaves to serve.
** I generally don’t love microwaves, and yes you could blanch or steam the greens instead, but this is just so quick and easy and saves washing up….