1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Mustard lamb cutlets with mint aioli and char-grilled potatoes

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


  • 12 (about 1.2kg) lamb cutlets
  • 1 tablespoon wholegrain mustard
  • 2 garlic cloves, crushed
  • 2 tablespoons olive oil
  • 250g kipfler potatoes, sliced diagonally
  • 200g snow peas
  • 1 bunch asparagus, trimmed, halved

Mint aioli

  • 1/4 cup mint leaves
  • 1 garlic clove, crushed
  • 1 egg yolk
  • 1/2 teaspoon mustard powder
  • 1 tablespoon malt or cider vinegar
  • 1/2 cup (125ml) light olive oil


  • 1
    Combine the lamb, mustard, garlic and 2 teaspoonfuls of the oil in a medium bowl. Set aside for 15 minutes to marinate.
  • 2
    Meanwhile, cook the potatoes in a saucepan of boiling water for 7-8 minutes or until almost tender. Add the snow peas and cook for a further 1 minute or until tender crisp. Refresh under cold running water.
  • 3
    To make the mint aïoli, place the mint, garlic, egg yolk, mustard powder and vinegar in the bowl of a food processor and process until combined. With the motor running, gradually add the oil in a thin, steady stream until mixture is thick and pale. Season with salt and pepper.
  • 4
    Preheat a barbecue or char-grill pan on high. Add the lamb to the grill and cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Brush the potatoes and asparagus with remaining oil. Add the potatoes to the grill and cook for 2 minutes each side or until charred. Add the asparagus and cook for 2 minutes or until just tender. Remove from heat.
  • 5
    Arrange the potato, snow peas and asparagus on serving plates. Top with lamb and dollop with aioli.

Source: taste.com.au


Please enter your comment!
Please enter your name here