Lamb cutlets with potato, hazelnut and rocket
Lamb cutlets with potato, hazelnut and rocket
Ingredients
- 12 chat potatoes, cut into 1cm thick slices
- 1 bunch asparagus, trimmed (7 medium spears)
- 8 medium lamb cutlets, trimmed of all fat
- 1 tsp ground smoky paprika
- ½ cup roughly chopped hazelnuts, toasted
- 75g baby rocket
- 2 tbsp red wine vinegar
- 2 tsp wholegrain mustard
- Olive oil spray
- 1 tbsp olive oil
Method
- Steam or boil the potatoes until tender. Repeat with asparagus and set both aside.
- Spray the cutlets with a little olive oil spray and sprinkle with paprika.
- Heat a large stovetop grill over medium-high heat. Grill the cutlets (in batches if necessary) for 2-3 minutes on each side or until cooked to your liking. Set aside to rest.
- To serve, toss the potatoes with the asparagus, hazelnuts and rocket. Drizzle with combined red wine vinegar and mustard. Divide between serving plates and top with cutlets.
| Nutrients per serve | |
| Energy | 2160 kj |
| Protein | 28 g |
| Fat | 23 g |
| Saturated fat | 4 g |
| Carbohydrate | 43 g |
| Sugars | UKNOWN |
| Dietary fibre | 10 g |
| Sodium | 90 mg |
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