Oregano lamb cutlets with warm potato salad


Serves: 4
Time to make: 50 mins, prep 15 mins, cook 35 mins
Total cost: $22.64 / $5.66 per serve

  • 600g baby (chat) potatoes, halved
  • cooking oil spray
  • 1/2 cup low-fat ricotta
  • 1/2 cup extra light sour cream
  • 2 tablespoons white wine vinegar
  • 2 tablespoons chopped fresh chives
  • 300g green beans
  • 400g can chickpeas, rinsed, drained
  • 200g baby spinach leaves
  • 8 lamb cutlets, trimmed
  • 1/4 cup lemon juice
  • 2 teaspoons dried oregano


Step 1 Preheat oven to 220°C. Boil potatoes for 10 minutes, until just tender. Drain and carefully place on a lined baking tray. Spray with oil and bake for 20–25 minutes, until crisp and golden.

Step 2 In a small bowl, beat together ricotta, sour cream, vinegar and chives. Refrigerate until ready to serve.

Step 3 Steam green beans for 2–3 minutes, until just tender. Add chickpeas and heat through. Toss with potatoes and spinach leaves and set aside.

Step 4 Heat a large frying pan or chargrill pan to medium-high heat. Spray lamb cutlets with oil and cook for 2–3 minutes each side, or until cooked to your liking. Pour over lemon juice and cook for 1 more minute. Sprinkle with oregano. Serve lamb with salad and ricotta cream dressing.

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