Barbecued Lamb Cutlets with Spinach, Tomato Alfredo Pasta & Sauce
Prep: 15 mins
Cook: 15 mins
Cut: French rack
12 lamb cutlets, fat trimmed
1 Tbsp (20ml) olive oil
1 Tbsp chopped rosemary
1 clove garlic, crushed
Freshly ground black pepper
1 x 130g packet Continental Alfredo Pasta & Sauce, Value Pack
1¼ cups (310ml) reduced fat milk
1 cup (250ml) hot water
1 tsp Flora Salt Reduced Spread
100g baby spinach leaves
1 cup cherry tomatoes, halved
Marinate the lamb cutlets in oil, rosemary, garlic and black pepper for 20 minutes.
Preheat a barbecue or grill pan to moderately hot. Cook cutlets for 2-3 minutes each side, or until just pink in the centre. Remove and allow cutlets to rest, in a warm place, for 5-10 minutes before serving.
Meanwhile, prepare the Pasta and Sauce following the packet instructions, using the milk, water and spread. Stire through the spinach and cherry tomatoes at the end of cooking. Serve with barbecued lamb cutlets and a fresh green salad.