No store selected
Lemon & Garlic Cutlets with Fresh Mint Sauce

Lemon & Garlic Cutlets with Fresh Mint Sauce

Tender lemon and garlic cutlets served with a fresh mint sauce for a bright, flavour-packed meal.

More Recipes
10 minutesPrep Time
10 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings
12 Lamb Cutlets
2 Tablespoons of Olive Oil
Bertolli Olive Oil Classico
2 Garlic Cloves, crushed
Garlic Bulb
Finely grated Zest of 1 lemon and lemon wedges, to serve
Lemons
Lemons150 Gram
$1.64
avg
ea
1 Small Mint Bunch, leaves stripped, finely chopped and extra sprigs to serve
G-FRESH Mint Leaves
G-FRESH Mint Leaves25 Gram
20% Off
$3.85
was $5.00
1 Tablespoon of Caster Sugar
1/3 Cup (80ml) of White Vinegar
300g of Coleslaw Salad

Directions

  1. Place half the oil, garlic and zest in a large snap lock bag. Season, add lamb and toss to coat. Marinate for 5 minutes.
  2. Meanwhile, place the mint, sugar and a good pinch of salt in a jug. Stir in 1/3 cup (80ml) boiling water and set aside to cool. Once cooled, stir in the vinegar. Taste and adjust the seasoning.
  3. Heat a large non-stick frying pan over medium-high heat and cook cutlets for 2-3 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 3 minutes.
  4. Drizzle coleslaw with remaining oil, season and toss to coat. Serve cutlets with mint sauce (or mint jelly), coleslaw, extra mint and lemon wedges.