Summer Fare from Bord Bia


- 8 lamb cutlets, well trimmed by one of our butchers
- Juice and zest of one lemon
- 1 tablesp. olive oil
- Salt and black pepper

Summer vegetables of your choice 

- 100g Green beans
- 100g Mangetout
- 100g Broad beans
- 100g Cherry vine tomatoes
- 1 Teasp Fresh Thyme leaves
- 25g Butter

To Cook 
Cooking time
8 minutes 
Mix together the oil, garlic, black pepper, lemon juice and zest in a bowl large enough to hold the lamb cutlets and marinade for at least one hour, then season with salt.Cook on a pre-heated barbeque or grill pan for three minutes on each side.Boil water in a saucepan then add the beans and cook for three minutes, add the Mangetout and broad beans and boil for a further two minutes, strain the vegetables, add the knob of butter and thyme to the pan and toss the vegetables with the cherry vine tomatoes and season with a little salt and pepper. Serve with the lamb cutlets.