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Lamb cutlets with minted potato salad
Lamb cutlets with minted potato salad
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Grill lamb cutlets and pair with minty potato salad for a delicious crowd-pleasing meal.
Ingredients:
  • 8 lamb cutlets
  • 1 lemon, rind finely grated, juiced
  • 80g mixed green salad leaves, to serve
  • Minted potato salad
  • 750g Desiree potatoes
  • 1 small red onion, halved, thinly sliced
  • 125.00 ml reduced-fat yoghurt
  • 58.75 gm light sour cream
  • 125.00 ml mint leaves, shredded
Instructions:
  • Place the lamb in a shallow ceramic dish. In a jug, mix together the oil, lemon rind, lemon juice, and garlic until well combined. Pour this flavorful mixture over the lamb, ensuring it is evenly coated. Cover the dish and refrigerate for 30 minutes, if possible.
  • Prepare the potatoes by washing them thoroughly. Cut them into 3cm cubes and place them in a large saucepan. Cover with cold water and bring to a boil over high heat. Lower the heat to medium and cook for 15 minutes or until the potatoes are just tender. Drain and let them cool slightly before using.
  • In a small bowl, combine onion, yogurt, sour cream, mint, salt, and pepper. Gently stir into the potatoes.
  • Preheat the barbecue plate on high heat until sizzling. Lower the heat to medium-high. Grill the lamb for 3 minutes on each side for a perfect medium cook or until it reaches your desired doneness. Plate the lamb alongside potato salad and fresh green salad.

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