A light lunch or dinner that’s easy to prepare yet quick to impress.
5 Arcadian Organic lamb cutlets
1 teaspoon cumin powder
1 tablespoon finely chopped fresh rosemary
Fresh black pepper
Zest of 1 lemon
1/3 cup extra virgin olive oil
1 tablespoon olive oil
1 tablespoon lemon juice
400g of watermelon, cut into rough wedges
A handful of mint leaves
100g persian feta crumbled
1/3 cup Pistachio nuts, roughly chopped
Combine Cumin, Rosemary, lemon zest and black pepper. Mix well. Arrange organic lamb cutlets in a shallow dish and coat with oil mixture. Cover and set in fridge to marinate for 20 minutes.
Meanwhile for the salad, combine oil and lemon juice. Toss watermelon in the dressing then top with crumbled feta, mint and pistachio nuts.
Heat BBQ or grilling pan over high heat. Cook cutlets for 3 minutes each side for meat that’s just pink, or longer if you like your meat well done.
Serve with watermelon salad.