Lamb Cutlets With Paprika Roasted Potatoes

Prep Time
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"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (494.5 g)
  • Calories 913.7
  • Total Fat - 65.7 g
  • Saturated Fat - 26.5 g
  • Cholesterol - 182.5 mg
  • Sodium - 191.5 mg
  • Total Carbohydrate - 33.8 g
  • Dietary Fiber - 5.9 g
  • Sugars - 3.7 g
  • Protein - 45.5 g
  • Calcium - 82.5 mg
  • Iron - 5.6 mg
  • Vitamin C - 26.8 mg
  • Thiamin - 0.4 mg

Step 1

Cut potatoes into 2cm cubes and place in a microwave-proof dish with 2 tablespoons water and cover with damp absorbent kitchen paper and microwave on high (100 per cents) for 5 minutes or until just tender and then drain.

Step 2

Heat half the oil in a large, non-stick frying pan over a medium to high heat and add the lamb and cook for 3 minutes on each side, or until cooked to your liking; remove cutlets and rest, loosely covered with foil.

Step 3

Heat remaining oil in a separate frying pan over a medium to high heat and add the onion and potatoes and cook, stirring occasionally for 7 minutes or until onion is soft and then add the paprika and cook stirring for 1 minute and then remove pan from heat and add the spinach and lemon juice to the potatoes and stir until just wilted and then season to taste.

Step 4

Serve lamb with potatoes and relish.

Tips & Variations

No special items needed.