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Lamb Cutlets with Kumquat Relish, Carrot-Yam Purée and Choko

Spoil mum this mother’s Day with these mouth watering recipes from New Atkins.


  • 2 tsp fresh lemon juice

  • 4 kumquats

  • 1 choko

  • 1 tbsp butter

  • 8 lamb cutlets

  • 3 medium carrots

  • ¾ cup yams

  • ¼ tsp salt

  • ¼ tsp chilli powder

  • ½ cup fresh shredded ginger

  • ½ cup fresh chopped coriander

  • 1 onion


  • 1.

    Chop kumquats and onion into small pieces, mix together with ginger, half the lemon juice, vinegar and half the salt to create a relish. Allow to sit for 1 hour at room temperature.

  • 2.

    Steam the yams and carrots for until tender. Once tender remove from heat, add butter, cayenne and salt, and mash together. Cover and keep warm.

  • 3.

    Mix together coriander, oil, remaining lemon juice and salt, and top onto sliced choco. Allow to sit for 10 minutes before serving.

  • 4.

    Season lamb with salt and pepper. Place lamb under grill and cook for around 8-10 minutes for medium rare.

  • 5.

    Divide the carrot-yam purée among four plates. Place lamb cutlets over purée, arrange choko slaw beside the lamb and spoon the kumquat relish over the lamb.


Carbohydrates per serve: 23 grams

For more information and delicious recipes, visit: Atkins

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