Fire up the barbeque this weekend for this quick and easy lamb dish.
250g vine-ripened cherry tomatoes
olive oil cooking spray
1/3 cup olive oil
1/3 cup lemon juice
2 garlic cloves, crushed
12 lamb cutlets
400g can cannellini beans, drained and rinsed
1 small red onion, thinly sliced
1/3 cup black or green olives, pitted, halved or whole
1/3 cup small basil leaves
Preheat oven to 200˚C. Line a baking tray with baking paper. Place tomatoes onto tray, spray with olive oil and season with salt and pepper. Bake for 10 minutes or until heated through and softened.
Combine olive oil, lemon juice and garlic in a jug. Season with salt and pepper. Pour half the mixture into a shallow ceramic dish. Reserve remaining marinade mixture to dress salad. Add cutlets to dish and turn, coating well with marinade. Cover and stand for 20 minutes.
Combine cannellini beans, tomatoes, onion, olives and basil leaves in a bowl. Add remaining marinade to salad. Toss until combined. Cover and refrigerate until required.
Heat a chargrill pan or barbecue hotplate over a medium heat. When hot, add cutlets and cook for 3 minutes on each side for medium rare or until cooked to your liking. Spoon salad onto serving plates. Top with cutlets and serve.