Ingredients

• 8 lamb cutlets, well trimmed
• Juice and zest of one lemon
• 1 tablesp. olive oil
• Salt and black pepper

Summer vegetables of your choice

• 100g Green beans
• 100g Mangetout
• 100g Broad beans
• 100g Cherry vine tomatoes
• 1 Teasp Fresh Thyme leaves
• 25g Avonmore Butter

Method

Mix together the oil, garlic, black pepper, lemon juice and zest in a bowl large enough to hold the lamb cutlets and marinade for at least one hour, then season with salt. Cook on a pre-heated barbeque or grill pan for three minutes on each side. Boil water in a saucepan then add the beans and cook for three minutes, add the mangetout and broad beans and boil for a further two minutes, strain the vegetables, add the knob of butter and thyme to the pan and toss the vegetables with the cherry vine tomatoes and season with a little salt and pepper. Serve with the lamb cutlets.

Courtesy of Bord Bia