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Photo of Lamb cutlet, spinach and roasted tomato salad by WW

Lamb cutlet, spinach and roasted tomato salad

Total Time
30 min
15 min
15 min
Lamb cutlets will soon become a regular for weeknight dinners. Coated in a rustic flavoured marinade and served with a refreshing roasted tomato salad, these cutlets are simple, tasty and ready in just 30 minutes!


Cherry tomatoes

500 g

Olive oil

1 tbs

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

720 g


2 clove(s), finely chopped

Lemon zest

1 tbs

Fresh flat-leaf parsley

2 tbs, finely chopped

Fresh chives

¼ cup(s), finely chopped

Whole grain mustard

1 tbs

Extra light sour cream

½ cup(s)

Lemon juice

¼ cup(s)

Fresh basil

1 tbs, finely chopped

Baby spinach

150 g

Cooked borlotti beans

240 g, (1 x 400g can)

Black olives, drained

60 g

Capers, rinsed, drained

1 tbs


  1. Preheat oven to 180°C or 160°C fan-forced. Place tomatoes on a baking tray. Drizzle with oil and season with salt and pepper. Bake for 10 minutes or until tomatoes have softened. Set aside to cool slightly.
  2. Meanwhile, combine cutlets, garlic, rind, parsley, 2 tablespoons chives and half the mustard in a large bowl. Season with salt and pepper. Set aside for 15 minutes.
  3. Preheat a chargrill or barbecue over high heat. Cook cutlets for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.
  4. Combine sour cream, juice, basil, remaining chives and remaining mustard in a small bowl.
  5. Arrange spinach, cutlets, tomatoes, beans, olives and capers on a large serving platter. Drizzle with sour cream mixture to serve.


SERVING SUGGESTION: Crusty wholegrain bread rolls. TIP: Add the herbs to the sour cream mixture at the last minute to stop them discolouring.