Delicious Barbeque Lamb Culets and Summer Vegetables
1. 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.
2. Cook on a pre-heated barbeque or grill pan for three minutes on each side.
3. 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.
4. Serve with the lamb cutlets.
Courtesy of Bord Bia www.bordbia.ie