Enjoy every bite of these lightly spiced lamb cutlets served with crunchy potato, chorizo and spinach salad.
The ingredient of Lamb Cutlets With Paprika Potatoes
- 500g baby red royale potatoes quartered
- 2 teaspoons olive oil
- 2 teaspoons smoked paprika
- 12 coles australian lamb cutlets
- 1 teaspoon ground cumin
- 1 garlic clove crushed
- 2 chorizo sausages thinly sliced diagonally
- 1 red onion cut into wedges
- 400g can chickpeas rinsed drained
- 260g jar chargrilled capsicum drained thickly sliced
- 1 tablespoon malt vinegar
- 1 teaspoon caster sugar
- 120g pkt coles brand australian baby spinach
The Instruction of lamb cutlets with paprika potatoes
- preheat oven to 200c line a baking tray with baking paper place the potato in a medium bowl add the oil and half the paprika season place on the lined tray bake turning occasionally for 20 mins or until golden and tender
- meanwhile combine the lamb cumin garlic and remaining paprika in a large bowl and toss to combine season heat a large frying pan over medium high heat cook for 2 1 2 mins each side for medium or until cooked to your liking transfer to a plate and cover with foil to keep warm
- heat the same frying pan over medium high heat add the chorizo and cook turning for 2 mins or until golden transfer to a plate add the onion to the pan and cook stirring occasionally for 2 mins or until lightly golden return the chorizo to the pan with the chickpeas capsicum vinegar and sugar cook for 1 2 mins or until the mixture is heated through and the vinegar almost evaporates add the potato and spinach and remove from heat toss to combine
- divide the potato mixture among serving plates top with the lamb cutlets and serve immediately
Nutritions of Lamb Cutlets With Paprika Potatoes
calories: 591 764 caloriescalories: 32 grams fat
calories: 12 grams saturated fat
calories: 30 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 39 grams protein
calories: n a
calories: 615 milligrams sodium
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calories: nutritioninformation