If you’re looking for the perfect Spring Lamb Cutlets look no further. This lamb with mint sauce is fresh and delicious, and ready in 30 mins.
These Lamb Cutlets are a delicious and healthy Spring dinner. We keep things simple by just coating the lamb in olive oil, salt and pepper and setting aside until it’s time to cook. We do this first so the lamb will be at room temperature when we cook it which will help it cook evenly and take no time at all.
We make a really lovely fresh mint dressing by blending together mint leaves, boiling water, vinegar and sugar, and then letting it sit to infuse while we prepare the rest of the meal.
Potatoes and veggies are simple and fresh, we just boil them, and then serve topped with lovely grilled lamb, mint sauce and some creamy Greek yoghurt. It’s a delicious and healthy dinner that’ll make the most of this Spring produce. Enjoy!
Jump to:
Lamb Cutlets Ingredients
- Lamb cutlets
- Olive oil
- Baby potatoes
- Broccolini
- Asparagus
- Frozen baby peas
- Mint
- White sugar
- Apple cider vinegar
- Greek yoghurt
- Salt and pepper
See recipe card for quantities.
How to make Lamb Cutlets
1. Put a pot of water on the boil. Turn your kettle on to boil at the same time.
2. Take your lamb cutlets out of the fridge and into a large bowl with olive oil. Make sure all cutlets are coated.
- 12 lamb cutlets
- 1 tablespoon olive oil
3. Slice potatoes into quarters. Trim broccolini and slice into three. Snap wooded ends off asparagus and slice spears into three. Measure out frozen baby peas. Pick mint leaves and separate into two piles.
- 400g baby potatoes
- 1 bunch broccolini
- 1 bunch asparagus
- 1 cup frozen baby peas
- ½ bunch mint
4. Once water in the pot is rapidly boiling add potatoes and set a timer for 10 minutes.
- 400g baby potatoes
5. Place half the mint in a small blender, food processor or nutribullet and set the rest aside for later. Add sugar, vinegar, salt and pepper and boiling water from kettle to the blender. Whizz and then set aside until time to serve.
- ¼ bunch mint
- 1 tablespoon white sugar
- 2 tablespoon apple cider vinegar
- Salt and pepper
- ¼ cup boiling water
6. Place a griddle pan or frying pan on high heat (alternatively you can BBQ the lamb). Cook for 3 minutes, turn, then cook for 2-3 minutes on the other side. Take off the heat and rest.
7. Once the timer goes for the potatoes, check they are fork tender, then add broccolini, asparagus and frozen baby peas to the boiling water. Boil for 1-2 minutes, or until the veggies turn bright green. Drain.
- 1 bunch broccolini
- 1 bunch asparagus
- 1 cup frozen baby peas
8. To serve, serve cutlets on a bed of veggies, then dollop yoghurt, drizzle over mint sauce and scatter remaining mint leaves. Season the adult’s plates with salt and pepper.
- 80g Greek yoghurt
- ¼ bunch mint
- Salt and pepper
Substitutions
- Alternative proteins - Steak would be lovely instead of lamb, or pork tenderloin.
- Vegetarian - Use large portobello mushrooms instead of lamb (prepared the same way).
- Gluten Free - This recipe is gluten free.
- Dairy Free - Omit the Greek yoghurt or use a dairy-free yoghurt.
Kid-Friendly Variations
- Serve veggies and lamb separately.
- Add mint sauce and yoghurt on the side.
- Skip the mint leaves.
Equipment for Lamb Cutlets
You will need a pot, a stovetop, a kettle, a small blender (or food processor or nutribullet), a griddle pan or frying pan (or a BBQ).
Top tip
You can use any greens you like in this dinner, it doesn’t have to be what I’ve specified here. Also, make sure you use good quality full fat Greek yoghurt - that’ll make all the difference.
Recipe
Lamb Cutlets with Mint Sauce
Equipment
- Pot
- Stovetop
- Kettle
- Small blender or food processor or nutribullet
- Griddle pan or frying pan (or a BBQ)
Ingredients
- 12 lamb cutlets
- 1 tablespoon olive oil
- 400 g baby potatoes
- 1 bunch broccolini
- 1 bunch asparagus
- 1 cup frozen baby peas
- Mint ½ bunch
- 1 tablespoon white sugar
- 2 tablespoon apple cider vinegar
- 80 g Greek yoghurt
- Salt and pepper
Instructions
- Put a pot of water on the boil. Turn your kettle on to boil at the same time.
- Take your lamb cutlets out of the fridge and into a large bowl with olive oil. Make sure all cutlets are coated.12 lamb cutlets, 1 tablespoon olive oil
- Slice potatoes into quarters. Trim broccolini and slice into three. Snap wooded ends off asparagus and slice spears into three. Measure out frozen baby peas. Pick ½ bunch mint leaves and separate into two piles.400 g baby potatoes, 1 bunch broccolini, 1 bunch asparagus, 1 cup frozen baby peas, Mint
- Once water in the pot is rapidly boiling add potatoes and set a timer for 10 minutes.400 g baby potatoes
- Place half the mint in a small blender, food processor or nutribullet and set the rest aside for later. Add sugar, vinegar, salt and pepper and ¼ cup of boiling water from kettle to the blender. Whizz and then set aside until time to serve.Mint, 1 tablespoon white sugar, 2 tablespoon apple cider vinegar, Salt and pepper
- Place a griddle pan or frying pan on high heat (alternatively you can BBQ the lamb). Cook for 3 minutes, turn, then cook for 2-3 minutes on the other side. Take off the heat and rest.
- Once the timer goes for the potatoes, check they are fork tender, then add broccolini, asparagus and frozen baby peas to the boiling water. Boil for 1-2 minutes, or until the veggies turn bright green. Drain.1 bunch asparagus, 1 cup frozen baby peas, 1 bunch broccolini
- To serve, serve cutlets on a bed of veggies, then dollop yoghurt, drizzle over mint sauce and scatter remaining mint leaves. Season the adult’s plates with salt and pepper.Mint, 80 g Greek yoghurt, Salt and pepper
Leave a Reply