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Photo of Minted lamb cutlets with broad bean smash by WW

Minted lamb cutlets with broad bean smash

Total Time
30 min
20 min
10 min


Baby potatoes

500 g, peeled

Frozen broad beans

240 g, (2 cups), thawed, peeled

Fresh mint

½ cup(s)

Fresh lemon rind

2 tsp, finely grated


1 clove(s), crushed

Olive oil

1 tbs

Lamb French cutlet(s) or rack(s), raw

8 medium

Reduced fat feta cheese

75 g, crumbled


1 medium, cut into wedges to serve

Oil spray

1 x 3 second spray(s)


  1. Place potatoes on a microwave-safe plate lined with paper towel. Sprinkle with water. Cover with paper towel. Cook on High (100%) for 5-6 minutes or until tender.
  2. Meanwhile, blanch broad beans, thawed and peeled, in a saucepan of boiling water for 2 minutes. Drain.
  3. Combine 2 tbs finely chopped mint, 1 tsp finely chopped lemon rind, garlic and 2 tsp olive oil. Rub mixture on lamb cutlets.
  4. Lightly spray a barbecue or chargrill with oil. Heat over medium-high heat. Cook lamb for 2-3 minutes each side.
  5. Using a potato masher, lightly crush potatoes in a bowl. Add beans, ⅓ cup torn fresh mint leaves, remaining oil, remaining lemon rind and feta. Season with salt and pepper. Serve with lamb and lemon wedges.


SERVING SUGGESTION: Add a chopped salad of tomatoes and cucumbers, to serve.