Recipe of the Month – January

Summer is here – aren’t these balmy nights perfect for outdoor eating?  So spark up your BBQ and try our delicious recipe: 

Lemon and Garlic Lamb Cutlets with Feta Salad. 

Lamb also has a high nutritional value and is an especially good source of easily absorbed zinc and iron.  Lamb is also a rich source of all B vitamins, in particular B12. One serving can provide 74-100% of the daily requirement for Vitamin B12, which is essential for higher energy levels, mental clarity and much more.  And with Australia Day only a couple of weeks away, get behind our Aussie farmers and put some lamb on your grill!

This recipe is part of our Low GI Eating Plan, (Recipe Book – Page 78) but could also be used on the Quick Start Programme as there is only 6g carb / serve.  In fact, even if you were following the Health and Vitality programme, this recipe would be suitable if you omitted the feta cheese.  However, if you are not following one of our weight loss eating plans, this is a tasty lunch or light dinner and only 327 calories per serve.



1 Tbsp lemon rind, finely grated

2 Tbsp lemon juice

2 cloves garlic, crushed

12 french-trimmed lamb cutlets (around 600g)

1 punnet snow pea sprouts, trimmed

1 punnet grape tomatoes, halved

1 cup coarsely chopped fresh basil

200g low-fat feta cheese, crumbled

½ cup (75g) seeded kalamata olives


¼ cup (60ml) lemon juice

2 tsp Dijon mustard

METHOD:  Combine rind, juice and garlic in large bowl, add lamb, toss lamb to coat in marinade.  Make dressing.  Cook lamb, in batches, on heated oiled grill plate (or grill or barbecue) until cooked as desired.  Place remaining ingredients and half of the dressing in medium bowl; toss gently to combine.  Serve salad with lamb; drizzle lamb with remaining dressing.

Dressing: Place ingredients in screw-top jar; shake well.

(per serve:  16g fat / 6g carb / 42g protein / 327 cals / 1378 kj / Low GI)

Lamb on – bon appetit!

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