12 Quality Mark lamb cutlets
2 tsp ground cumin
1 Tbsp olive oil
1 small onion
1 red capsicum
1 yellow capsicum
1 can canned tomatoes
Handful fresh fresh thyme
To Grill Cutlets
To Make Ratatouille
Brush cutlets lightly with oil.
Season with salt and pepper and the cumin.
Preheat the char-grill pan to hot before adding the cutlets.
Cook on one side until the first sign of moisture appears.
Turn cutlets once only.
Test for doneness with tongs.
Rare is soft, medium feels springy and well done is very firm.
Remove cutlets from heat, loosely cover with foil and rest cutlets for 2 minutes before serving.
Always rest meat after cooking. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Transfer the meat to a plate and loosely cover with foil, stand the meat to rest in a warm place.
Serve with the Ratatouille.
Nutrition Information per Serving (270g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
929 kJ (221 kcal)
* Percentage of recommended daily intake (Aust/NZ)