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Poon Boon lamb cutlets with a roasted red capsicum salad

Method

  • Whisk the olive oil with the lemon juice, 3 tbsp chopped herbs, the garlic and seasonings in a large bowl. Then toss in the cutlets until well coated and refrigerate for about 20 mins.
  • When ready, cook the cutlets on a preheated BBQ or ridged grill to the desired degree, brushing with the marinade as you do so.
  • While the lamb is cooking, toss the capsicums, radishes, red onion and celery with the remaining fresh herbs, the balsamic, a little of the retained capsicum oil and extra virgin olive oil and seasonings to taste.
  • Serve the cutlets on a bed of the salad.

Ingredients

  • ½ cup olive oil
  • juice of 1-2 lemons
  • 3-4 tbsp chopped fresh herbs (basil, thyme, parsley)
  • 1 plump garlic clove, crushed
  • sea salt & freshly ground pepper
  • 12 lamb cutlets
  • 1-2 bottles roasted capsicums, cut in chunks & oil reserved
  • 4 radishes, sliced
  • 1 red onion, finely sliced
  • 2-3 celery stalks, chopped
  • a splash of balsamic vinegar
  • a splash of extra virgin olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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