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Lamb Cutlets With Potato, Hazelnut and Rocket

  • 12 chat potatoes, cut into 1cm thick slices
  • 1 bunch asparagus, trimmed (7 medium spears)
  • 8 medium lamb cutlets, trimmed of all fat
  • 1 teaspoon ground smokey paprika
  • ½ cup roughly chopped hazelnuts, toasted
  • 75g baby rocket
  • 2 tablespoons red wine vinegar
  • 2 teaspoons wholegrain mustard
  • Olive oil spray
  • 1 tablespoon olive oil

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.

Serves 4 – 15g nuts per serve

Nutrient content per serve

Energy 2160kJ (515kcal), Protein 28g, Total fat 23g, Saturated fat 4g (17% of total fat), Monounsaturated fat 15g, Polyunsaturated fat 3g, Carbohydrates 43g, Fibre 10g, Sodium 90mg