3
Serves 4
1. Preheat the grill.
2. Combine rosemary and pepper and press into the
surface of the meat.
3. Place the cutlets on the grill and cook for 3-4
minutes.
INGREDIENTS
8 lamb cutlets, trimmed
of fat
1 tbsp rosemary
Salt & pepper, to taste
ROSEMARY LAMB CUTLETS
tip:
Lamb chops of even thickness may be substituted for cutlets. Depending on
thickness, allow double the cooking time.
Serves 2
1. Preheat the grill.
2. Remove any visible fat from the beef.
3. In a small bowl, mix together the vinegar
, oil, salt
and pepper.
4. Place the beef in the grill and cook for 4 minutes.
5. Drizzle half the vinegar dressing on the steak, and
then continue to cook for an additional 3-4 minutes.
6. Allow the steak to rest for a couple of minutes, and
then cut the cooked beef into very thin slices across
the grain.
7. To serve, divide the greens on 4 individual plates.
Layer the cucumber, tomato, red onion and
capsicum on top. Top the salad with the sliced beef
and drizzle with remaining dressing.
INGREDIENTS
500g Rump steak
¼ cup balsamic vinegar
2 tbsp vegetable oil
Salt & pepper, to taste
8 cups mixed salad
greens
1 cucumber, sliced
1 tomato, sliced
1 red onion, sliced
1 capsicum, sliced
MEDITERRANEAN STEAK SALAD
