Monday, January 26, 2009

Yoghurt-marinated lamb with potato and mint salad

Get the week off on a healthy note with this low-fat, low-carb and diabetes-friendly dish everyone will enjoy.

Preparation Time 20 minutes
Cooking Time 15 minutes

Ingredients (serves 4)
* 8 lamb cutlets, French trimmed
* 90g (1/3 cup) low-fat natural yoghurt
* 1 garlic clove, crushed
* 2 tbs fresh lemon juice
* 500g kipfler potatoes, peeled, cut into 1cm-thick slices
* 200g green beans, topped
* Olive oil spray
* 1 tsp olive oil
* 1/3 cup fresh mint leaves
* 1/3 cup fresh continental parsley leaves
* Lemon wedges, to serve

1. Place the lamb cutlets in a shallow glass or ceramic dish. Combine the yoghurt, garlic and lemon juice in a small bowl. Pour the yoghurt mixture over the lamb and turn to evenly coat. Cover and place in the fridge for 20 minutes to marinate.
2. Meanwhile, cook potato in a steamer basket over a saucepan of simmering water for 6-7 minutes or until tender.
3. Cook beans in a medium saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
4. Lightly spray a large frying pan with olive oil spray. Place over high heat. Add the lamb and cook for 1-2 minutes each side for medium or until cooked to your liking. Place the potato, beans and oil in a large bowl and toss until well combined. Taste and season with pepper. Add the mint and parsley to the potato mixture and gently toss until just combined. Divide the potato mixture among serving plates and top with lamb. Serve immediately with lemon wedges, if desired.

Notes & tips
* Tip: To French trim the lamb cutlets, cut the meat and fat away from the end of each cutlet so that the bone is exposed.

Australian Good Taste - Page 53
Recipe by Chrissy Freer


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