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Lamb cutlets with paprika potatoes

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This easy lamb cutlets recipe makes for a quick and tasty meal. Served with spiced paprika potatoes, this dish is sure to become a new staple.

  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes
Lamb cutlets with paprika potatoes


  • 500g baby red royale potatoes, quartered
  • 2 tsp olive oil
  • 2 tsp smoked paprika
  • 12 Coles Australian Lamb Cutlets
  • 1 tsp ground cumin
  • 1 garlic clove, crushed
  • 2 chorizo sausages, thinly sliced diagonally
  • 1 red onion, cut into wedges
  • 400g can chickpeas, rinsed, drained
  • 260g jar chargrilled capsicum, drained, thickly sliced
  • 1 tbs malt vinegar
  • 1 tsp caster sugar
  • 120g pkt Coles Brand Australian Baby Spinach

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. Place the potato in a medium bowl. Add the oil and half the paprika. Season. Place on the lined tray. Bake, turning occasionally, for 20 mins or until golden and tender.
  2. Step 2

    Meanwhile, combine the lamb, cumin, garlic and remaining paprika in a large bowl and toss to combine. Season. Heat a large frying pan over medium-high heat. Cook for 2½ mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
  3. Step 3

    Heat the same frying pan over medium-high heat. Add the chorizo and cook, turning, for 2 mins or until golden. Transfer to a plate. Add the onion to the pan and cook, stirring occasionally, for 2 mins or until lightly golden. Return the chorizo to the pan with the chickpeas, capsicum, vinegar and sugar. Cook for 1-2 mins or until the mixture is heated through and the vinegar almost evaporates. Add the potato and spinach and remove from heat. Toss to combine.
  4. Step 4

    Divide the potato mixture among serving plates. Top with the lamb cutlets and serve immediately.