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Rosemary, lemon & seeded mustard lamb cutlets
Rosemary, lemon & seeded mustard lamb cutlets
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Lamb dish with baby spinach for added vitamins and nutrients.
Ingredients:
  • 60ml (1/4 cup) white wine
  • 23.40 gm wholegrain mustard
  • 2 tsp chopped fresh rosemary
  • 42.00 gm fresh lemon juice
  • 12 lamb cutlets, French trimmed
  • 600g orange sweet potato (kumara), peeled, cut into 2cm pieces
  • Olive oil spray
  • 9.20 gm olive oil
  • 100g baby spinach leaves
  • 1 small red onion, thinly sliced
Instructions:
  • Combine the wine, mustard, rosemary, and 1 tablespoon of lemon juice in a glass or ceramic bowl. Add the lamb and toss to coat. Refrigerate, covered, for 30 minutes to marinate.
  • Preheat your oven to 200°C. Line a baking tray with non-stick baking paper. Arrange the sweet potato slices in a single layer on the tray. Drizzle lightly with olive oil spray and sprinkle with pepper. Roast for 30 minutes, flipping halfway through, until the sweet potato is tender and golden brown.
  • Preheat a barbecue grill or chargrill on high heat. Lightly oil both sides of the lamb. Grill for 2 minutes on each side for medium doneness or until cooked to your liking. Rest the lamb on a plate covered with foil for 5 minutes before serving.
  • In a mixing jug, blend the oil with the remaining lemon juice. In a separate bowl, mix the sweet potato, spinach, and onion together. Pour the dressing over the mixture and toss everything together until well combined.
  • Plate the lamb and salad in individual portions. Serve promptly.

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