Lamb Cutlets with Pea and Feta Salad

I think this recipe originated from our weekend Herald food section probably circa 98 , its a quick yummy mid week meal , in the photo Bbq’d the lamb cutlets and fried some mint leaves so they were crispy .

Ingredients

• 1 tsp chopped rosemary leaves
• 1 clove garlic, crushed
• 2 tbsp olive oil
• sea salt and cracked black pepper
• 4 double lamb cutlets, trimmed
• 1/2 cup mint leaves
• 1 cup frozen peas, blanched
• 100g feta cheese
• 2 tbsp white wine vinegar
• 2 tbsp olive oil

Method

1. Preheat a barbecue or chargrill to medium-high.
2. Combine the rosemary, garlic, oil, salt and pepper in a non-metallic bowl. Add the cutlets and toss to coat. Cook the cutlets for 6-8 minutes or until cooked to your liking.
3. Place the mint, peas, feta, vinegar and extra oil in a large bowl and toss to combine. Arrange the pea and feta salad on plates and top with the cutlets to serve.