Agnolotti, Sugar Snaps & Bocconcini Salad with Lamb Cutlets

20 Mins

Serves 4

Agnolotti, Sugar Snaps & Bocconcini Salad with Lamb Cutlets

Perfect for summer, this fresh and simple salad is perfectly balanced against succulent lamb cutlets. The recipe serves 4 and only takes 20 minutes to make.

INGREDIENTS

¹⁄3 cup balsamic vinegar
¹⁄4 cup extra virgin olive oil
¹⁄₂ cup roughly chopped fresh basil leaves
12 lamb cutlets with fat trimmed
375g pack Latina™ Fresh Ricotta & Spinach Agnolotti
200g trimmed and blanched sugar snap peas
200g red capsicum sliced into strips
110g roughly torn bocconcini
Freshly cracked pepper for serving

METHOD

  1. For the dressing, combine vinegar, oil and basil in a screw-top jar. Shake well. Toss lamb cutlets with 2 tablespoons of dressing, cover and marinate for 10 minutes.
  2. Meanwhile, add Latina™ Fresh Agnolotti to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 5 minutes or until al dente. Drain and cool slightly.
  3. Gently combine agnolotti, peas, capsicum and remaining dressing in a serving bowl. Top with bocconcini.
  4. Preheat barbecue hotplate or grill, or large frying pan and cook lamb for 2-3 minutes each side, or until cooked to your liking. Sprinkle salad with pepper and enjoy with cutlets.