BBQ Lamb Cutlets with Sweet Potato Salad Recipe

BBQ Lamb Cutlets with Sweet Potato Salad


  • 1 kg
    sweet potato, peeled, cut into large chunks
  • 1 ½ tbsp
    Sweet Chilli Sauce
  • 1/2 cup (125mL)
    Tomato ketchup
  • 1/2 cup (20g)
    mint, chopped
  • 1 tsp
    ground cumin
  • 8-12 (600g)
    lamb cutlets
  • 4
    Spring onions (shallots), sliced
  • 100g
    baby spinach leaves
  • 1/4 cup (50g)
    pepitas (pumpkin seeds)
  • 1 can (420g)
    chickpeas, rinsed and drained
  • 1/2
    lemon, juice
  • 2 tbsp
    olive oil
  • 1 cup (40g)
    coriander, chopped

How to Cook

Prep Time: 15 minutes | Cooking Time: 40 minutes
  1. Preheat oven to 200°C/180°C fan forced. Place sweet potato onto a non-stick baking tray, drizzle with sweet chilli sauce. Bake for 40 minutes or until caramelised and soft, turning once during cooking; allow to cool.

  2. Meanwhile, combine ketchup, mint and cumin and brush over lamb cutlets.

  3. Heat a barbecue or griddle pan to medium-high. Cook cutlets for 2-3 minutes on each side or until cooked to your liking. Cover and keep warm.

  4. Transfer sweet potato to a large serving bowl; add green onions, spinach, pepitas and chickpeas. Gently toss to combine.

  5. In a medium bowl, whisk together lemon juice, olive oil and coriander. Drizzle over the salad and serve immediately with lamb cutlets.



Average Qty Per Serve Qty Per 100g
Energy 3181.5kj 504.2kj
Weight 630.6g 100g
Protein TOTAL 47.7g 7.5g
Fat TOTAL 30.6g 4.8g
- Saturated Fats 7.6g 1.2g
Carbohydrates TOTAL 65.0g 10.3g
- Sugars 29.0g 4.6g
Sodium 537.6mg 85.2mg
Dietary Fibre 16.0g 2.5g
Calcium 181.6mg 28.8mg