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Grilled Lamb Cutlets With Grilled Peach Salad

Grilled Lamb Cutlets With Grilled Peach Salad

(0)
25Min
Easy
A favourite flavour combination, delicious with lamb cutlets and peach salad.

Ingredients

-
4
+

This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1  pkt
MAGGI Beef Goulash Recipe Base
12 
Lamb Cutlet, Fully-Trimmed, Raw
2 
Yellow Peaches, cut into wedges
1  Bunch
Asparagus, woody ends trimmed
120  g
Mixed leaf salad
50  g
Goat Cheese, crumbled
1  tsp
Olive Oil
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Nutrition Value

Energy
397.87 kcal
Protein
39.95 g
Carbohydrates
16.81 g
Fats
19.54 g
Information per serving
Lets Cook

Instruction

25 Minutes
Marinate Lamb
10 Min
Combine lamb and MAGGI Beef Goulash Recipe Base.
Grill Lamb
8 Min
Heat a barbecue grill or chargrill on medium-high. Spray with oil. Cook lamb for 2 minutes each side for medium or until the lamb is cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Grill Peach
2 Min
Meanwhile, cook peach and asparagus on the grill for 1-2 mins each side or until tender. Transfer to a plate.
Ready to Serve
5 Min
Arrange salad mix, asparagus and peach on a large serving platter. Sprinkle the goat’s cheese. Serve immediately with the lamb and olive oil.
Grilled Lamb Cutlets With Grilled Peach Salad

Marinate Lamb of 4

Combine lamb and MAGGI Beef Goulash Recipe Base.

Grilled Lamb Cutlets With Grilled Peach Salad

Grill Lamb of 4

Heat a barbecue grill or chargrill on medium-high. Spray with oil. Cook lamb for 2 minutes each side for medium or until the lamb is cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

Grilled Lamb Cutlets With Grilled Peach Salad

Grill Peach of 4

Meanwhile, cook peach and asparagus on the grill for 1-2 mins each side or until tender. Transfer to a plate.

Grilled Lamb Cutlets With Grilled Peach Salad

Ready to Serve of 4

Arrange salad mix, asparagus and peach on a large serving platter. Sprinkle the goat’s cheese. Serve immediately with the lamb and olive oil.

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