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Lamb Cutlets - 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.

Lamb Cutlets with Mint Sauce

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.
5 from 3 votes
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Course: Main Course
Cuisine: Australian, Modern Australian
Keyword: Easy Lamb Cutlets, Easy Lamb Dinner, Lamb Cutlets, Mint Sauce, Spring Lamb
Total Time: 30 minutes
Servings: 4

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

Nutrition

Calories: 633kcal | Carbohydrates: 34g | Protein: 29g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 94mg | Sodium: 103mg | Potassium: 1030mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1918IU | Vitamin C: 80mg | Calcium: 120mg | Iron: 6mg