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 topped with a mix of hazelnuts and spices. Main Print this recipe Details Serves: Serves 4Number of ingredients: 10 IngredientsTo prep: 20 Minutes PrepTo cook: 15 Minutes CookDifficulty: Easy Nutrition per servingEnergy : 2464kJProtein: 31gFat (total) : 23g- Saturated Fat: 4gCarbohydrate (total): 55gFibre: 10gSodium: 97mg Ingredients 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 Method Steam or boil the potatoes until tender Repeat with asparagus and set both aside Spray the cutlets with a little olive oil spray and sprinkle with paprika Heat a large stovetop grill over medium high heat Grill the cutlets (in batches if necessary) for 2-3 minutes on each side or until cooked to your liking. Set aside to rest To serve, toss the potatoes with the asparagus, hazelnuts and rocket Drizzle with combined red wine vinegar and mustard Divide between serving plates and top with cutlets
