These lamb cutlets are juicy and tender for a perfect weeknight meal. Served with Indian-style spiced potatoes, this is refreshing comfort food.
Serves44
Cook time25 mins25 minutes
Prep time5 mins5 minutes
Ingredients
1 tbs finely grated ginger
1 tsp curry powder
1 tsp ground cumin
1/4 cup (60ml) extra virgin olive oil
600g baby Red Royale potatoes, quartered
2 tbs lemon juice
12 Coles Australian Lamb Cutlets
1/2 cup (140g) Coles Greek Style Natural Yoghurt
1/4 cup (80g) mango chutney
60g pkt Coles Australian Baby Spinach & Rocket
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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 240°C. Line a large roasting pan with baking paper. Combine the ginger, curry powder, cumin and 2 tbs oil in a medium bowl.
Step 2
Arrange the potato in the lined pan. Drizzle with the oil mixture and lemon juice. Season. Cover tightly with foil and bake for 15 mins. Remove foil and bake for a further 10 mins or until golden.
Step 3
Meanwhile, brush the lamb with the remaining oil and season. Heat a barbecue grill or chargrill on medium. Cook the lamb for 2 mins each side or until lightly charred.
Step 4
Arrange the lamb over the potato mixture in the pan. Place the yoghurt and chutney in a small bowl and use a spoon to gently marble. Sprinkle the lamb mixture with spinach and rocket and serve with the yoghurt mixture.
