Nothing says “Aussie spring” quite like lamb sizzling on the grill. But instead of going all-out with a Sunday roast and half a kilo of potatoes, let’s scale it down to something quick, light, and solo-friendly: Grilled Lamb Cutlets with Pea & Mint Smash.
Juicy, perfectly portioned lamb cutlets meet a fresh, zesty pea smash that’s basically spring on a plate. It’s a little fancy, a little rustic, and ready in under 20 minutes. Plus, cutlets are sold in easy small packs — perfect for when you’re cooking for one.
🥗 Why this recipe works for you
- Iron & zinc boost: Lamb supports energy and immune function.
- Protein hit: Keeps you satisfied without weighing you down.
- Spring pea power: Rich in fibre, vitamin C, and plant protein.
- Fresh herbs: Mint adds flavour and aids digestion.
🛒 Ingredients (Serves 1)
- 2–3 lamb cutlets (about 120–150g total)
- 1 tsp olive oil
- Salt & pepper, to taste
Pea & Mint Smash
- 1 cup frozen peas (thawed in boiling water, drained)
- 1 tsp olive oil
- 1 tsp lemon juice
- 6–8 fresh mint leaves (or ½ tsp dried mint if that’s what’s in the pantry)
- Pinch of salt & pepper
Optional extras: serve with a side of rocket salad or a slice of crusty bread if you want something extra.
👩🍳 Step-by-Step Instructions
- Make the pea smash: Blend or mash peas with olive oil, lemon juice, mint, and seasoning until chunky but smooth. Taste and adjust.
- Cook the lamb cutlets:
- Rub lamb with olive oil, salt, and pepper.
- Heat a grill pan or BBQ to medium-high.
- Cook cutlets for 2–3 mins each side (medium-rare), or longer if you like them well done. Rest for 2 mins.
- Serve up: Plate lamb cutlets alongside the pea & mint smash. Add rocket leaves or a slice of bread if you’re bulking it up.
🔄 Swaps & Variations
- Protein swap: Try chicken thighs or fish fillets if lamb isn’t your thing.
- Herb swap: Use basil or parsley instead of mint.
- Carb boost: Add roasted baby potatoes or couscous for a more filling dinner.
- Make it lighter: Use lean lamb backstrap instead of cutlets.
❄️ Storage & Leftovers
- Lamb cutlets are best eaten fresh (crispy char, juicy centre).
- Leftover lamb (if any survives) can be sliced cold into a salad the next day.
- Pea smash keeps for up to 2 days in the fridge — works as a spread on toast too.
⚡ Nutrition Per Serve (approx.)
- Calories: ~410
- Protein: 32g
- Fat: 25g
- Carbs: 15g
- Fibre: 5g
💡 Plan4One Tip
Buying lamb cutlets in packs of two or three is a solo cook’s dream — portion perfect, no freezer full of leftovers, and quick to cook. Keep a bag of frozen peas on hand, and you’ve always got the makings of a spring dinner.
🌟 Your Turn
Would you serve these lamb cutlets with a light salad, or go the whole hog (lamb?) with potatoes on the side? Drop a comment, share this recipe with a mate who loves a BBQ, and don’t forget to subscribe for more healthy solo recipes from Plan4One.
