Lisa Faulkner cooks us quick and healthy lamb cutlets with a fresh green salad.
8 x lamb cutlets ( 100g each), French trimmed
Oil for rubbing
Salt and freshly ground black pepper
For the mint sauce:
1oz fresh chopped mint
2 tbsp cider vinegar
1 tsp runny honey
1 tbsp boiling water
1. Pour the water over the mint then add the vinegar and honey.
2. Heat a griddle pan over high heat and rub each lamb chop with a little oil and then a good amount of salt and pepper.
3. Griddle the chops for about 4 mins on each side. Transfer the chops to a board or warm place and keep them warm while they rest a little.
4. Serve the lamb chops with the mint sauce on the side for dipping. Serve with a side green salad.
Sat Fat: 8.5g