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Aussie Lamb Cutlets with White Bean & Sweet Potato Salad

Looking for a great weekend bbq recipe? Try this succulent lamb and salad dish. It's sure to be a hit.
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  • 4
  • 9
  • 45 mins
  • 15 mins
  • Easy
Nutrition per serve
  • Energy 1662kj
  • Carbohydrate 27.1g
  • Total fat 17.6g
  • Saturated fat 3.6g
  • Dietary fibre 11g
  • Sodium 204mg


  • 12 frenched Lamb Cutlets
  • 1 medium Golden Sweet Potato
  • 400g can White Cannellini Beans, drained
  • 1 large Red Capsicum, roasted and cut into strips
  • 1 large Red Onion, sliced
  • 50g Rocket leaves
  • ½ cup Basil leaves
  • (Dressing) 100ml Lime juice 
  • (Dressing)  25ml Extra Virgin Olive Oil


  1. Combine the lamb with half of the dressing and marinate for 30-60 minutes in the refrigerator.
  2. Peel and dice the sweet potato into 2cm cubes and roast on the barbecue.  Leave to go cold.
  3. Combine the drained white beans, capsicum cut into strips, sliced red onion, rocket basil, cold sweet potato and remaining dressing in a bowl and gently toss.
  4. Remove the lamb from the marinade and discard the marinade.  Char grill the lamb for 3 – 5 minutes each side or until cooked as desired.
  5. Place onto serving plates with the White Bean & Sweet Potato salad.

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Provider Acknowledgement

Recipe based off:

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