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Lamb cutlets with paprika potatoes
Lamb cutlets with paprika potatoes
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Savor these tender spiced lamb cutlets with a side of crispy potato, chorizo, and spinach salad.
Ingredients:
  • 500g baby Red Royale potatoes, quartered
  • 9.20 gm olive oil
  • 5.00 gm smoked paprika
  • 12 Lamb Cutlets
  • 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
  • 20.00 ml malt vinegar
  • 5.00 gm caster sugar
  • 120g pkt Baby Spinach
Instructions:
  • Preheat your oven to 200C and line a baking tray with parchment paper. In a medium bowl, coat the potato with oil and half the paprika. Season with salt and pepper. Transfer the seasoned potato to the lined tray and bake for 20 minutes, turning occasionally, until golden and tender.
  • Combine lamb with cumin, garlic, and remaining paprika in a large bowl, toss well, and season. Heat a large frying pan over medium-high heat and cook each side for 2 1/2 minutes for medium doneness. Transfer lamb to a plate, cover with foil, and keep warm.
  • Using the same pan, heat over medium-high. Cook chorizo until golden, about 2 mins, then transfer to a plate. Cook onion until lightly golden, about 2 mins. Return chorizo to the pan with chickpeas, capsicum, vinegar, and sugar. Cook until heated through and vinegar almost evaporates, about 1-2 mins. Add potato and spinach, toss to combine, and remove from heat.
  • Transfer the potato mixture onto serving plates, add the lamb cutlets on top, and serve promptly.

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