After a quick and easy dinner idea? Whip up this easy sweet potato noodles with minted lamb recipe. It’s a flavour-packed dish that will keep the whole family happy.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes, + 5 mins resting time
+ 5 mins resting time
Ingredients
12 Coles Australian Lamb Cutlets
1/3 cup (80ml) olive oil
1/4 cup finely chopped mint leaves
1 red capsicum, seeded, thinly sliced
250g cherry tomatoes, halved
2 x 250g pkts Coles Australian Sweet Potato Noodles
1 garlic clove, crushed
60g pkt Coles Australian Baby Spinach
2 tbsp red wine vinegar
Mint leaves, extra, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the lamb, 1 tbsp of the oil and mint in a large shallow glass or ceramic dish. Turn the lamb to coat.
Step 2
Preheat a barbecue grill or chargrill on high. Cook the lamb for 3 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 3
Meanwhile, heat 1 tbsp of the remaining oil in a large frying pan. Add the capsicum. Cook, stirring, for 2 mins or until just tender. Add the tomato. Cook for 2 mins or until tomato begins to collapse. Transfer to a bowl. Add the sweet potato noodles and garlic to the same pan. Cook, tossing, for 5 mins or until tender. Return the capsicum mixture to pan with spinach. Toss to combine. Combine the vinegar and remaining oil in a bowl. Add to the sweet potato noodle mixture and toss to combine.
Step 4
Divide the lamb and sweet potato noodle mixture among serving plates. Season. Sprinkle with mint leaves to serve.
