Ingredients


9 lamb cutlets, French trimmed

3 lemons, 1 zested and juiced, others each cut into 4 fat slices

olive oil

250g baby zucchini, halved lengthways

small bunch of mint, leaves picked

1 red chili, deseeded and finely chopped

140g feta cheese, crumbled












Method


Marinate the lamb cutlets in the lemon juice and 4 tbsp olive oil for about 20 mins.

Brush zucchini with another 2-3 tbsp olive oil and season.

Lift the lamb cutlets out of the marinade, season well and barbecue or griddle for 1-3 mins on each side.

Barbecue or griddle the zucchini for 2-3 mins on each side until tender and charred.

Barbecue or griddle the lemon slices for 30 secs-1 min each side to char and caramelise slightly.

Transfer the lamb and zucchini to a platter.

Scatter on the mint, lemon zest, chili, feta and seasoning, and gently toss.

Drizzle with olive oil and add the barbecued lemons to the platter to squeeze over.


Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - BBQ Lamb and Zucchini Salad
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