My son, rather expensively, loves a lamb cutlet. I think it has something to do with meat having a ‘handle’. Surprisingly, he’s not as excited by the zucchini and quinoa salad but that suits me fine–he gets the larger share of the cutlets and I get a larger serving of the salad.
Despite what he thinks, this is a delicious salad, which can be enjoyed with any grilled red meat. If serving the salad with beef, then swap the mint for basil.
Place the lamb cutlets on a tray. Rub the olive oil over the cutlets and then sprinkle with the rosemary.
Put the quinoa in a saucepan with
Meanwhile, heat the extra virgin olive oil in a non-stick frying pan over medium heat. Add the chilli and garlic and cook for 1 minute before adding the zucchini. Sauté for 8-10 minutes, or until the zucchini begins to soften and turns golden brown. Remove from the heat.
Transfer the cooked quinoa to a salad bowl and add the zucchini, lemon juice, mint, spring onion and tomatoes. Season generously with sea salt and freshly ground black pepper and stir to combine.
Preheat a barbecue grill or chargrill pan to medium-high. Cook the cutlets for 2-3 minutes on each side, or until cooked to your liking. Transfer to a warm serving plate and season with sea salt. Cover with foil and rest for a few minutes. Serve the lamb cutlets with the zucchini and quinoa salad.
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