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Lamb cutlets with potato gratin and spinach

Lamb cutlets with potato gratin and spinach

Total Time
1 hr 5 min
15 min
50 min
Spiked with garlic and chilli, this succulent lambdish is a pleaser – especially with our healthymakeover of a classic potato gratin


Red skin potato

150 g, thinly sliced

Fresh thyme

1 tsp

Brown onion

1 small, thinly sliced

Chicken stock

cup(s), (80ml)

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

3 medium

Baby spinach

50 g


1 clove(s), thinly sliced

Fresh red chilli

1 whole, small, seeded, thinly sliced

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 220°C. Layer the potato, thyme and half the onion in a 1-cup (250ml)capacity ovenproof dish or ramekin. Pour over the stock. Cover with foil and bake for 35 minutes. Remove the foil and bake for a further 15 minutes or until golden and tender.
  2. Meanwhile, lightly spray a frying pan with oil and heat over medium-high heat. Season the lamb with salt and pepper and cook for 3–4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover to keep warm.
  3. Add the remaining onion to the pan and cook, stirring, for 3–5 minutes or until soft. Add the baby spinach, garlic and chilli and cook for 1 minute or until the spinach wilts. Serve the lamb with the spinach mixture and the potato gratin.


To serve 4: Use 4 medium potatoes (600g), 3 tsp thyme, 1 large brown onion, 1⅓ cups (330ml) chicken stock, 12 small lamb cutlets (600g), 200g baby spinach, 3 garlic cloves and 1 long red chilli.