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Lamb cutlets with green mash & mint sauce

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 700g Sebago potatoes, peeled, coarsely chopped
  • 230g (1 1/2 cups) frozen baby peas
  • 1 green shallot, thinly sliced
  • 1 1/2 tablespoons reduced-fat milk, warmed
  • 50g baby spinach leaves
  • 250g cocktail truss tomatoes
  • 12 French-trimmed lamb cutlets
  • Fresh mint leaves, to serve

Mint sauce

  • 3/4 cup fresh mint leaves, finely chopped
  • 3/4 teaspoons caster sugar
  • 1 1/2 tablespoons boiling water
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoons white balsamic vinegar


  • 1
    Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place potato in a saucepan. Cover with water. Bring to boil over medium-high heat. Season with salt. Cook for 15 minutes or until almost tender. Add peas. Cook for a further 2 minutes or until tender. Drain. Return to pan. Add shallot and milk. Mash until smooth. Stir through spinach until just wilted. Season. Keep warm.
  • 2
    Meanwhile, place tomatoes on prepared tray. Spray with olive oil. Season. Roast for 10 minutes or until just starting to collapse.
  • 3
    For the mint sauce, place mint and sugar in a heatproof bowl. Pour over boiling water. Stir to dissolve sugar. Stir in lemon rind and vinegar. Season.
  • 4
    Heat a large non-stick frying pan over medium-high heat. Spray cutlets with olive oil. Season. Cook in 2 batches, turning, for 3-4 minutes for medium or until cooked to your liking. Rest for 2 minutes. Serve with mash, tomatoes and mint sauce, and sprinkle with mint leaves.

Source: taste.com.au


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