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Photo of Barbecued lamb cutlets with minted pea mash and lemon potatoes by WW

Barbecued lamb cutlets with minted pea mash and lemon potatoes

Total Time
1 hr 25 min
20 min
35 min
A fresh minty pea mash is the perfect addition to these rosemary infused cutlets.


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

720 g, (12 cutlets)

Fresh rosemary

1 tbs, chopped


2 clove(s), crushed

Rice bran oil

1 tbs


2 tsp

Fresh lemon rind

1 tbs, finely grated


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)


  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.