Barbecued Lamb Cutlets with Beetroot Walnut Salad Recipe
Barbecued lamb cutlets served with a beetroot walnut salad. Perfect quick & easy dinner idea from Women's Weekly Food.
Ingredients
- 1/4 cup (60ml) sweet chilli sauce
- 2 tablespoon barbecue sauce
- 2 teaspoon worcestershire sauce
- 2 tablespoon white wine vinegar
- 12 french-trimmed lamb cutlets (600g)
- 200 gram fresh green beans
- 425 gram can whole baby beetroot, drained, halved
- 120 gram firm blue cheese, crumbled
- 1/3 cup (35g) walnuts, roasted
- 1 1/2 tablespoon lemon juice
- 2 tablespoon olive oil
- 1 teaspoon caster sugar
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