Grilled seasoned lamb cutlets, served with fresh rocket and a flavoursome olive and basil sweet-potato mash.


  • 6 Frenched lamb cutlets

  • 2 tablespoons of spicy mediterranean seasoning

  • 1 tablespoon of dried oregano

  • Salt and pepper, to taste

  • 300g Sweet potato

  • 1 teaspoon butter

  • 10 Black olives in brine, drained, finely chopped

  • .25 cup chopped fresh basil

  • Cooking oil spray

  • 50g Snow peas

  • 40g Rocket or Watercress


  • 1.

    Place lamb cutlets, spicy mediterranean seasoning and dried oregano in a large bowl. Toss to combine. Season with salt and pepper.

  • 2.

    Boil sweet potato until tender. Drain. Place in a large bowl. Mash. Add butter, olives and basil. Stir to combine. Season with salt and pepper. Cover to keep warm.

  • 3.

    Heat a large grill pan over medium heat. Spray with cooking oil. Add cutlets. Cook for about 3 minutes on each side, or until cooked to your liking. Remove and stand for about 2 minutes.

  • 4.

    Meanwhile, add snow peas to a pan of boiling water. Boil briefly for 30 seconds, then drain.

  • 5.

    Serve lamb and mash with snow peas and rocket.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 18524kj
  • Fat Total 1707g
  • Saturated Fat 727g
  • Protein 696g
  • Carbohydrate 48g
  • Sugar 7g
  • Sodium 11770mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Lamb can be substituted for chicken or pork.
Spicy mediterranean seasoning can be substitute for Greek seasoning.
Butter may be omitted.

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