Mediterranean Lamb Cutlets Crowned with Yoghurt Feta Balls, on Roasted Capsicum

Mediterranean Lamb Cutlets Crowned with Yoghurt Feta Balls, on Roasted Capsicum

Mediterranean lamb cutlets crowned with yoghurt feta balls, on roasted capsicum, asparagus, grilled pancetta and vine ripened tomatoes

Organic food lovers can now enjoy the great taste and wellbeing benefits of Vaalia with the release of the new organic yoghurt range.

Certified organic by the National Association for Sustainable Agriculture Australia (NASAA), the new range of organic low fat flavours, including Vaalia Low Fat Organic Natural and Vaalia Low Fat Organic Smooth Tropical, contain the three feel good active cultures that Vaalia fans love! These cultures can help to maintain digestive health and overall wellbeing.

Ingredients

1 organic yellow capsicum
1 organic red capsicum
Organic olive oil
8 slices of organic pancetta, sliced finely
16 organic lamb cutlets
12 spears organic asparagus
Sea salt
20g organic butter
8 vine ripened organic cherry tomatoes
Marinade:
100g organic garlic (approx 1 bulb)
5 sticks organic rosemary, stripped off the stalk
1 organic red onion, peeled
50ml organic balsamic vinegar
1 tsp organic white peppercorns
200g Vaalia Low Fat Organic Yoghurt
100ml organic barbecue sauce
100ml organic grapeseed oil
Sea salt and cracked pepper
Yoghurt Feta Balls:
120g good quality organic feta
1 cup extra Vaalia Low Fat Organic Yoghurt

Method
1. Cut capsicums in half and remove seeds. Place capsicums on baking tray brushed with olive oil. Roast in 180°C oven for 20 minutes until skin blisters, then remove and place in a bowl covered with plastic wrap for approximately 20 minutes. (This will separate skin from flesh.) Using a knife, scrape skin off and discard
2. Place pancetta on baking tray and bake in 180°C oven for approximately 10 minutes until crispy. Remove from oven and set aside
3. Marinate lamb cutlets - Place all of the marinade ingredients in a food processor and blend to make a paste. Pour into a dish and place lamb cutlets into marinade. (Leave overnight for best flavour)

Yoghurt Feta Balls:
1. Crumble the feta
2. Place in a food processor and pulse together with Vaalia Low Fat Organic Yoghurt until smooth
3. Using a hot teaspoon, scoop yoghurt and feta mix into balls
4. Immerse in olive oil, in a sealed container, to store