Lamb Cutlets with Beetroot Salad and Chive Mash


  • 1 bunch thyme
  • 4 garlic cloves
  • Pinch of nutmeg
  • 8 French-trimmed lamb cutlets


  • 4 mixed heirloom beetroots
  • 1 bunch flat-leaf parsley, leaves picked
  • 6 dill sprigs, leaves picked
  • 1 red onion, thinly sliced into rounds
  • 1/2 tsp mustard seeds
  • 1 tbs apple cider vinegar
  • Juice of 1 lemon


  • 1/2 small bunch chives, chopped
  • 1/4 cup (60ml) milk
  • 20g unsalted butter
  • 1kg desiree potatoes, peeled, halved


  1. Using a mortar and pestle, pound thyme, garlic, nutmeg and a pinch of salt and pepper to a paste. Coat cutlets in paste, cover and chill for 2 hours to marinate.
  2. For the salad, using a mandoline or sharp knife, slice beetroot into wafer-thin rounds. Place in a bowl. In a separate bowl, combine parsley, dill, onion, mustard seeds, vinegar, lemon juice and a pinch of salt. Set aside.
  3. Cook potato in a pan of boiling water over high heat for 15 minutes or until tender. Steam-dry in a colander for 2 minutes. Mash with chives, milk and butter. Season.
  4. Preheat a chargrill pan to high and cook cutlets, turning, for 6 minutes for medium. Transfer to a plate and rest, loosely covered with foil, for 4 minutes.
  5. Add beetroot to salad and toss to combine. Serve with chops and mash.


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