Lamb Cutlet, Courgette and Grain Salad


By Annas Family Kitchen

We’re coming to that time of year when we’re able to cook outside. Nobody wants to be slaving away in a hot kitchen whilst the weather is warm! How about this quick and easy lamb cutlet, quinoa, lentil and courgette salad with a Willy’s Apple Cider Vinegar salad dressing? Wholegrain Rice, Bulgar Wheat or Couscous would also work in place of quinoa.

Prep time: 5 mins
Cook time: 10 mins
Serves: 4 people


For the dish

8-12 lamb rack cutlets (approx 1.2kg)
500g cooked grains – lentils or quinoa
600g courgettes
Zest of 2 lemons
4 garlic cloves crushed
2 tbsp olive oil
Bunch fresh rosemary leaves chopped
Basil and mint leaves to finish

For the dressing

2 lemons (use those you’ve taken the zest from)
4 tbsp chopped mint and basil leaves
1 tsp Dijon mustard
3 tbsp olive oil
1 tbsp Willys Apple Cider Vinegar
1/2 tsp Maldon salt and pepper


  1. Slice the courgettes and put them in a bowl with the lamb cutlets, garlic, lemon zest, olive oil, seasoning and rosemary. Leave to marinade for 10 minutes or longer.
  2. Cook the courgettes and lamb cutlets on a barbecue, griddle or in a large frying pan, turning every minute. The courgettes will take just a couple of minutes, the lamb cutlets 4-8 minutes depending on their thickness.
  3. Toss together the courgettes and grains. Sit the cutlets on top, finish with the dressing, fresh basil and mint.

This recipe was created and photographed by Anna Stanford – you can check out her blog here Anna strives to create healthy meals which the whole family will enjoy but that don’t require hours of prep in the kitchen or masses of washing up. Anna likes to cook using fresh, additive-free ingredients wherever possible but doesn’t advocate faddy quick-fix diets or omitting food groups. We highly recommend following Anna on Instagram as she is always posting amazing recipes which you can recreate at home.