Try these easy lamb cutlets for dinner tonight. Served with sweet potato chips, salad and a tasty hollandaise sauce, it's a winning family meal.
Serves44
Cook time20 mins20 minutes
Prep time5 mins5 minutes
Ingredients
750g pkt frozen sweet potato chips
12 Coles Australian Lamb Cutlets
1/4 cup tarragon sprigs
160g pkt hollandaise finishing sauce
120g pkt Coles Australian 4 Leaf Salad
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Cook sweet potato chips following packet directions.
Step 2
Meanwhile, heat a chargrill on medium-high. Season the lamb. Cook for 2-3 mins each side for medium or until the lamb is cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 3
Coarsely chop two-thirds of the tarragon. Reserve remaining tarragon. Heat the hollandaise sauce following packet directions. Add the chopped tarragon and stir to combine. Season.
Step 4
Divide the sweet potato chips, salad leaves and lamb evenly among serving plates. Season. Sprinkle with the reserved tarragon and serve with hollandaise sauce mixture.
Try these easy lamb cutlets for dinner tonight. Served with sweet potato chips, salad and a tasty hollandaise sauce, it's a winning family meal.
Method
Step 1
Preheat oven to 200°C. Cook sweet potato chips following packet directions.
Step 2
Meanwhile, heat a chargrill on medium-high. Season the lamb. Cook for 2-3 mins each side for medium or until the lamb is cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 3
Coarsely chop two-thirds of the tarragon. Reserve remaining tarragon. Heat the hollandaise sauce following packet directions. Add the chopped tarragon and stir to combine. Season.
Step 4
Divide the sweet potato chips, salad leaves and lamb evenly among serving plates. Season. Sprinkle with the reserved tarragon and serve with hollandaise sauce mixture.
