Lamb Cutlets with Potato, Hazelnut and Rocket

A great Aussie favourite with a twist and a perfect recipe to compliment any barbeque or picnic. Try these grilled lamb cutlets on a bed of potato, asparagus and rocket and complimented with a mix of hazelnuts and spices.
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  • Serves 4
  • 10 Ingredients
  • 20 Minutes Prep
  • 15 Minutes Cook
  • Easy
Nutrition per serve
  • Energy 2464kJ
  • Protein 31g
  • Fat (total) 23g
  • - Saturated Fat 4g
  • Carbohydrate (total) 55g
  • Fibre 10g
  • Sodium 97mg


12 chat potatoes, cut into 1cm thick slices

1 bunch asparagus, trimmed (7 medium spears)

8 medium lamb cutlets, trimmed of all fat

1 teaspoon ground smokey paprika

1/2 cup roughly chopped hazelnuts, toasted

75g baby rocket

2 tablespoons red wine vinegar

2 teaspoons wholegrain mustard

Olive oil spray

1 tablespoon olive oil


  1. Steam or boil the potatoes until tender
  2. Repeat with asparagus and set both aside
  3. Spray the cutlets with a little olive oil spray and sprinkle with paprika
  4. Heat a large stovetop grill over medium high heat
  5. Grill the cutlets (in batches if necessary) for 2-3 minutes on each side or until cooked to your liking. Set aside to rest
  6. To serve, toss the potatoes with the asparagus, hazelnuts and rocket
  7. Drizzle with combined red wine vinegar and mustard
  8. Divide between serving plates and top with cutlets

Dietitian Notes / Recipe Tips

Don’t forget to trim visible fat off meat. The type of fat we find on meat is high in saturated fat which can increase our risk of cardiovascular disease.

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Provider Acknowledgement

Recipe and image reproduced with permission from Nuts for Life. Recipes can be found at

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