Lamb Cutlets with Herbs and Potato Salad

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  Lamb Cutlets with Herbs and Potato Salad

 The herbs give the cutlets and the potatoes a lovely fresh flavour. You could also add some finely chopped scallions to the potato salad. 

Lamb Cutlets with Herbs and Potato Salad

Serves 4 

Cooking time:


  • 12 lamb cutlets
  • 1kg potatoes, peeled
  • 2 tablesp. white wine vinegar
  • 1 tablesp. tarragon leaves, chopped
  • 1 tablesp. chervil leaves, chopped
  • 1 tablesp. mint leaves, chopped
  • 1 garlic clove, peeled and chopped
  • 2 teasp. Dijon-style mustard
  • 3 tablesp. rapeseed or olive oil
  • Salt and freshly ground black pepper

To Cook

Cook the potatoes in a large pan of boiling water for 15-20 minutes until just soft.

Meanwhile, pour the vinegar into a bowl, season and add the herbs, garlic, mustard and oil. Spoon ⅓ of the vinaigrette over the lamb cutlets, reserving the rest for later. Coat thoroughly, cover and leave to marinate while the potatoes are cooking.

When the potatoes are cooked, drain and leave until cool enough to handle, then slice evenly and place in a large dish. Pour over the remaining vinaigrette and leave to infuse for 5 minutes.

Meanwhile, remove excess marinade from the lamb cutlets, and cook for 2-3 minutes on each side under a preheated grill or prepared barbecue. They will be pink at this stage. Stir the potatoes carefully and serve them warm with the cutlets and a green salad.

Serving Suggestions

Serve with a side of Green Salad.

Nutritional Analysis per Serving

Protein: 40g 

Carbohydrates: 40g 

Fat: 30g 

Iron: 3.12mg 

Energy: 645 kcal