Blackened lamb with peppers

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olive magazine

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Recipe by olive magazine

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1. Mix the butter with the spice mix ingredients. Season and then brush liberally all over both sides of the cutlets. Leave for at least 20 minutes.
2. Grill the onions and peppers until tender and starting to char at the edges.
3. Barbecue the lamb cutlets for 2-3 minutes each side for medium. Serve with the vegetables sprinkled with parsley and wedges of lemon.

Per serving

673 kcalories, protein 40g, carbohydrate 16g, fat 50 g, saturated fat 25.8g, fibre 4g, salt 0.41 g

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• Pamela

  13 December 2007

  Pamela rated and commented on this recipe

  

  very tasty recipe even tried lamb fillet instead of cutlets `lovely`

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• princess

  04 June 2008

  princess commented on this recipe

  this was lovely even my picky daughter ate it and asked for more.

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• princess

  04 June 2008

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Ingredients

• 50g butter , melted
• 12 lamb cutlets
• 2 large red onions , sliced into thick wedges
• 2 red peppers , sliced
• 2 green peppers , sliced
• a handful of flat-leaf parsley leaves
• lemon wedges, to serve

SPICE MIX

• 1 tsp cayenne pepper
• ½ tsp garlic granules
• 1 tsp paprika
• 1 tsp ground white pepper
• 1 tsp dried thyme

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 50g butter , melted
• 12 lamb cutlets
• 2 large red onions , sliced into thick wedges
• 2 red peppers , sliced
• 2 green peppers , sliced
• a handful of flat-leaf parsley leaves
• lemon wedges, to serve

SPICE MIX

• 1 tsp cayenne pepper
• ½ tsp garlic granules
• 1 tsp paprika
• 1 tsp ground white pepper
• 1 tsp dried thyme

Per serving

673 kcalories, protein 40g, carbohydrate 16g, fat 50 g, saturated fat 25.8g, fibre 4g, salt 0.41 g

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