10 mins prep time
25 mins cook time
Serves 4 people


  • 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


  1. Steam or boil the potatoes until tender. Repeat with asparagus and set both aside.
  2. Spray the cutlets with a little olive oil spray and sprinkle with paprika.
  3. 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.
  4. 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
Dietary fibre 10 g
Sodium 90 mg

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