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+ servings
camping lamb recipe

Chilli Mint Lamb Cutlets

Vanlife Eats
Meat Based
Quick and simple to cook in your van and one of the tastiest cuts of meats. A great BBQ alternative inside your van.
5 from 1 vote
Prep Time 30 mins
Cook Time 10 mins
Course Dinner
Servings 2 People
Diet Meat Based

Equipment

  • Skillet Pan (with a lid)
  • Manual Food Blender

Ingredients
  

The Lamb

  • 1 Rack of Lamb Cut into cutlets and french trimmed

The Marinade

  • ½ Lemon Juiced
  • 1 tsp Salt
  • 2 tsp Dried Mint
  • 1 tsp Dried Chilli Flakes
  • 5 tbsp Olive Oil
  • 2 Clove Garlic Minced

The Mint Sauce

  • 2 Cups Fresh Mint
  • ½ Lemon Juiced
  • 5 tbsp Olive Oil
  • 1 Clove Garlic
  • 1 Pinch Sugar

The Extras

  • 1 Cup New Potatoes Baby
  • 1 Cup Rocket

Instructions
 

  • Add the potatoes and a cup of water to your skillet pan. Leave the lid on and turn up to a high heat.
  • In a small food grade bag/bowl or container, add all the ingredients for the marinade. Mix well and add the lamb cutlets making sure they are well coated. Cover and leave for 20 minutes.
  • Whilst the lamb is marinating and the potatoes are steaming make the mint sauce by adding all the ingredients to your manual food processor and blitz thoroughly.
  • After the 20 minutes have passed for the marinating of the lamb, remove the lid from the skillet pan. All the liquid should have evaporated by now but if not pour away any remaining liquid. Add the lamb cutlets to the pan and cook over a high heat for 3 minutes each side.
    Turn the potatoes after 3 minutes too to get them crispy all over.
  • Serve on a bed of rocket and drizzle with your fresh mint sauce.

Nutrition

Calories: 1662kcalCarbohydrates: 28gProtein: 41gFat: 156gSaturated Fat: 47gCholesterol: 189mgSodium: 1344mgPotassium: 1203mgFiber: 8gSugar: 3gVitamin A: 2512IUVitamin C: 61mgCalcium: 206mgIron: 8mg
Keyword lamb, mint, spring
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