Name: Mustard-Crumbed Lamb Cutlets with Warm Potato Salad
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4
Ingredients: 8 lamb cutlets, trimmed; 2 tblsps Dijon mustard; 1/3 cup packaged dried breadcrumbs; Lemon wedges, to serve; WARM POTATO SALAD; 600g chat potatoes, quartered; 2 bunches asparagus, trimmed, halved; 1 tblsp lemon juice; 1 tsp Dijon mustard; 1/3 cup olive oil; 250g punnet cherry tomatoes; 1⁄2 cup torn fresh mint leaves

Mustard-Crumbed Lamb Cutlets with Warm Potato Salad

A weeknight staple, made easy!

Serves 4

Prep

10M

Cook

Total

16M

Skip to Recipe

Simple and hearty.

Ingredients

8 lamb cutlets, trimmed 

2 tblsps Dijon mustard 

1/3 cup packaged dried breadcrumbs

Lemon wedges, to serve

WARM POTATO SALAD

600g chat potatoes, quartered

2 bunches asparagus, trimmed, halved 

1 tblsp lemon juice 

1 tsp Dijon mustard 

1/3 cup olive oil 

250g punnet cherry tomatoes

1⁄2 cup torn fresh mint leaves

Method

To make potato salad, cook potatoes in a large saucepan of boiling water for about 8 minutes, or until tender. Add asparagus. Boil for 1 minute. Drain.

Meanwhile, whisk juice, mustard  and 2 tblsps of the oil in a large bowl. Add warm potatoes and asparagus, tomatoes and mint. Season with salt and pepper. Stir to combine. 

Brush mustard evenly over both sides of lamb. Dip in seasoned breadcrumbs, pressing firmly to coat. 

Heat remaining oil in a large, non-stick frying pan over a medium to high heat. Add lamb. Cook for about 2 to 3 minutes on each side, or until golden brown. 

Serve lamb with potato salad and lemon wedges.

TIP: You can replace asparagus with sugar snap peas or snow peas. Boil for 30 seconds before draining.

New Idea team