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Barbecued Lamb Cutlets with Spinach, Tomato Alfredo Pasta & Sauce

Barbecued Lamb Cutlets with Spinach, Tomato Alfredo Pasta & Sauce
  • Serves: 4
  • Prep: 15 mins
  • Cook: 15 mins
  • Cut: French rack

Ingredients

  • 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
  • 1ΒΌ 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

Method

  1. Marinate the lamb cutlets in oil, rosemary, garlic and black pepper for 20 minutes.
  2. 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.
  3. 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.

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  © 2013 Alliance Group

  © 2013 Alliance Group