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Orange and rosemary lamb cutlets with a warm potato, Spanish onion and avocado salad

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12 lamb cutlets, trimmed
1/2 bunch rosemary, stalks removed
rind of 1 orange
25 g sea salt
1 small jar mint jelly
6 rosemary sprigs for garnish
1/2 medium Spanish onion, peeled, halved, cut into thin slices
2 rashers bacon, cut into strips
6 medium kipfler, chat or pontiac potatoes, cooked, warmed
1 avocado, sliced thickly
25 ml virgin olive oil
15 ml balsamic vinegar


1 Lightly brush or spray the lamb with oil. Add the rosemary leaves, sea salt and orange rind into a pestle and mortar. Season well with ground black pepper and crush the ingredients up. Rub the mixture on each lamb cutlet.
2 Ensure the barbecue is hot. Cook the lamb on one side until moisture appears on top. Turn once with tongs and cook until done to your liking. Test the lamb for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm. Remove from heat, cover loosely with foil and rest for 3 minutes.
3 Whilst the lamb is resting, heat oil in a pan or wok. Add onion and bacon, cook until just done. Combine the warm potatoes, onion, bacon, avocado, oil and vinegar in a bowl. Stir to combine. Season with ground salt and pepper. Serve with the lamb cutlets.