Lemon and Garlic cutlets with fetta Salad

1 tablespoon finely grated lemon rind 2 tablespoons lemon juice (I use bottled juice and 1 fresh lemon) 2 gloves garlic, crushed 12 french-trimmed lamb butlets (600g ) 160g snow pea sprouts (MY supermarket didn’t have any so I used Snow Peas) 250g grape tomatoes, halved 1 cup coarsley chopped fresh mint 1 cup coarsely chopped fresh basil 200g fetta cheese, crumbled 1/2 cup (75g) seeded Kalamata olives LEMON DRESSING 1/4 cup (60ml) lemon juice 2 teaspoons olive oil 1 teaspoon dijon mustard 1. Combine rind, juice and garlic in large cowl, add lamb; toss lamb to coat in marinade. 2. Make lemon dressing. 3. Cook lamb, in batches, on heated oiled grill plate (or grill or barbecue) until cooked as desired. 4. Place remaining ingredient and half of the dressing in medium bowl, toss gently to combine. 5. Serve salad with lamb; drissle lamb with remaining dressing. LEMON DRESSING: Place ingredients in screw-top jar; shake well. MY IMPROVEMENTS Try adding red onion and avocardo to the salad serves 4 per serving – 14.8g carbohydrate; 19.9g total fat (10.4g saturated ft); 1515Kj (362 cal); 30.3g protein. Carb tip : Toss cooked short pasta through salad

One area you must consider when wanting to be fit, is Nurtition, so here's a easy to prepare meal Lem and Garlic cutles with Fetta Salad . As always Train safe.