Lamb cutlets with mint relish

Lamb cutlets with mint relish

  • serves 4
  • Easy

Feed four with tender cutlets of lamb, fried and served with roasted new potatoes. Perfect topped with sweet mint and shallot relish.




  • new potatoes or salad potatoes 400g
  • olive oil
  • lamb cutlets 12

mint relish

  • lemon 1, juiced
  • mint 1 bunch, finely chopped
  • sugar 2 tbsp
  • shallots 2, finely chopped


  • Step 1

    Heat the oven to 200c/fan 180c/gas 6. Cook the potatoes in simmering water for 8 minutes, drain and cool briefly.

    Toss in a little olive oil and then tip into a shallow roasting tin, squash each one down so it splits, and season with salt. Roast for 20 minutes or until golden and crisp.

  • Step 2

    Meanwhile, mix the ingredients for the mint relish together, crushing the mint into the sugar. Set aside.

  • Step 3

    Brush the cutlets with olive oil and season well. Heat a frying pan and fry the cutlets on each side for 1 minute. Serve with the relish and potatoes.

Nutritional Information

  • Kcals 612
  • Carbs 24.6g
  • Protein 32.6g
  • Fat 43.2g
  • Salt 0.29g
  • Saturates 20.1g
  • Fibre 1.1g