Lamb Cutlets With Paprika Roasted Potatoes
Recipe: #33472
October 06, 2019
Categories: Lamb/Mutton, Onions Potatoes, Australian, No Eggs, Non-Dairy, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.