Lamb Cutlets with Grilled Zucchini, White Bean & Tomato Salad Recipe

Ingredients

• 2 garlic cloves, crushed
• 2 teaspoons fennel seeds, lightly crushed
• 1 lemon juice and zest plus lemon wedges, to serve
• 1 tablespoon olive oil
• 12 French-trimmed lean lamb cutlets
• 1 large zucchini
• 250 g punnet cherry tomatoes
• 400 g can cannellini beans, rinsed, drained
• ¼ cup mint leaves, torn

1. Combine garlic, fennel, lemon zest, 2 tablespoons of lemon juice and 2 teaspoons of oil in a shallow glass or ceramic dish. Add lamb, turn to coat. Cover; set aside to marinate for 30 minutes.
2. Preheat a barbecue or chargrill pan to medium-high. Using a sharp knife, cut the zucchini into long, thin slices, diagonally. Lightly spray lamb, zucchini and tomatoes with oil. Cook lamb for 1–2 minutes on each side, or until golden and cooked to your liking. Transfer to a plate, cover with foil and set aside to rest for 5 minutes. Meanwhile, cook zucchini and tomatoes on the same grill, for 2 minutes each side.
3. Transfer zucchini and tomatoes to a large bowl. Add the beans, mint, remaining lemon juice and the olive oil; toss gently to combine. Season with cracked black pepper. Serve lamb cutlets with the warm salad and lemon wedges.