This is a zesty take on traditional lamb cutlets. Paired with a tropical salad of pineapple and avocado, the rosemary on the lamb makes a delicious combination. If you are avoiding fruits, just leave out the pineapple and increase the amount of avocado and cucumbers.
Rosemary Lamb Cutlets
Ingredients
- 4-6 Lamb Cutlets
- 1 tsp Dried Rosemary
- 1 Lebanese Cucumber chopped
- 1/2 cup Pineapple chopped
- 1/2 Avocado chopped
- 1 cup Baby spinach
- 2 Tbs Fresh Parsley
Instructions
- Preheat the grill or BBQ
- Brush the cutlets with a small amount of olive oil and sprinkle them with the rosemary
- Place the cutlets under the grill and cook them to your liking
- Toss together all the remaining salad ingredients and drizzle with a little olive oil
- Serve cutlets with a side of salad