Skip to main contentSkip to footer
Sign up
Sign up
Join now to access WW program, 5000+ recipes, WW app, our supportive community and more!
Photo of Barbecued lamb cutlets with minted pea mash and lemon potatoes by WW

Barbecued lamb cutlets with minted pea mash and lemon potatoes

12
10
7
SmartPoints® value per serving
Total Time
1 hr 25 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Moderate
A fresh minty pea mash is the perfect addition to these rosemary infused cutlets.

Ingredients

French trimmed lamb cutlet(s) or rack(s)

720 g, (12, 900g), fat trimmed

Fresh rosemary

1 tbs, chopped

Garlic

2 clove(s), crushed

Rice bran oil

1 tbs

Sea salt

2 tsp

Fresh lemon rind

1 tbs, finely grated

Potato

500 g, (baby)

Frozen green peas

4 cup(s), (480g)

Red onion

½ small, finely chopped

Lemon juice

1 tbs

Fresh mint

¼ cup(s)

Instructions

  1. Combine lamb, rosemary, garlic and oil in a shallow dish. Cover, refrigerate for 30 mins to marinate. Combine salt and rind in a small bowl.
  2. Preheat oven to 200˚C or 180˚C fan-forced. Line a baking tray with baking paper. Place potatoes on tray and bake for 20 mins. Remove from oven. Crush potatoes with a fork, sprinkle with salt mixture and bake for a further 10-15 mins or until golden and crisp.
  3. Meanwhile, bring a saucepan of water to the boil. Cook peas for 2-3 mins or until tender. Drain. Combine peas, onion and juice in a food processor and process until chunky. Stir in mint. Season to taste with salt and freshly ground black pepper.
  4. Preheat a chargrill or barbecue over medium-high heat. Cook lamb for 2-3 mins each side for medium or to your liking. Remove lamb and stand, loosely covered with foil, for 5 mins. Serve lamb with potatoes and pea mash.

You might like