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.
Serves44
Cook time20 mins20 minutes
Prep time15 mins15 minutes
Ingredients
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
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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. 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.
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.
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.
Step 4
Divide the potato mixture among serving plates. Top with the lamb cutlets and serve immediately.
