Skip to main content

Lamb cutlets with olive dip

Skip to IngredientsSkip to Method
  • Dairy free
  • Gluten free
  • Lactose free
  • Peanut free
  • Soy free
  • Wheat free

Served with roasted veggies, these tasty lamb cutlets will be your next dinner hit.

  • Serves4
  • Cook time20 minutes
  • Prep time5 minutes
Six lamb cutlets with olive dip


  • 2 bunches Dutch carrots, halved lengthways, or 400g baby carrots, peeled, quartered lengthways
  • 1 bunch baby broccoli, halved lengthways
  • 12 Coles Australian Lamb Cutlets, French trimmed
  • 1/3 cup flat-leaf parsley leaves
  • 200g green olive dip

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.


  1. Step 1

    Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the carrot and baby broccoli over the lined tray. Spray with olive oil spray and season. Roast for 20 mins or until the vegetables are tender.
  2. Step 2

    Meanwhile, heat a chargrill on high. Season the lamb and cook for 3 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
  3. Step 3

    Divide the carrot, baby broccoli and lamb among serving plates. Sprinkle with the parsley and serve with dip.

Nutrition Information


Energy: 1731kJ/414 Cals (20%)

Protein: 22g (44%)

Fat: 33g (47%)

Sat fat: 5g (21%)

Carb: 7g (2%)

Sugar: 6g (7%)

Fibre: 4 g (13%)

Sodium: 762mg (38%)