Author Type: Chef
Serves 4
Ingredients –
1/3 cup olive oil
1/3 cup balsamic vinegar
2 garlic cloves, crushed
8 small flat mushrooms, stems trimmed
8 lamb cutlets, trimmed
3 medium vine-ripened tomatoes, thickly sliced
1 bunch rocket, trimmed
Method –
Combine olive oil, balsamic vinegar and garlic in a small jug and season with salt and pepper. Place mushrooms, stem-side up, in a large shallow dish. Drizzle the balsamic mixture over mushrooms and set aside for 15 minutes.
Meanwhile, preheat a greased barbecue plate on medium-high heat. Season the lamb cutlets with salt and pepper. Barbecue the lamb for three to four minutes on each side for medium, or until cooked to your liking. Transfer to a plate, cover with foil and set aside to rest. Barbecue the mushrooms, basting with the remaining balsamic mixture, for four to five minutes and the sliced tomatoes for one minute on each side until just tender. Arrange rocket, mushrooms, tomatoes and lamb on plates and serve.
Australian Mushroom Growers, April 2008
