’Tis the season
CRANBERRY GLAZED LAMB WITH WATERMELON SALAD
SERVES 8 PREP 20 MINS + MARINATING COOK 10 MINS
• 16 lamb cutlets, frenched
•1/3 cup cranberry jelly
• 2 tbsp olive oil
• 1½ tbsp lemon juice, plus
2 tsp grated zest
• 1 tbsp rosemary, chopped, plus extra leaves to serve
• extra-virgin olive oil, to drizzle
SALAD
• 1 red onion, finely sliced
• 1 tbsp red wine vinegar
• 750g watermelon, rind removed, sliced
• 4 radishes, finely sliced
• 100g feta, cubed
• ½ cup mint leaves
• black pepper, to season
1 Place lamb a shallow dish. Whisk remaining ingredients together. Season to taste. Pour over lamb, turning to coat. Marinate 30 mins.
2 Preheat barbecue grill on high. Cook lamb 6-8 mins, turning once, for medium or until cooked to taste. Rest 5 mins, loosely covered with foil.
3 SALAD
