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.