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Lamb Cutlets with Spinach & Artichokes

Lamb Cutlets with Spinach & Artichokes

serving size icon
Serves 4


  • 16 Lamb Cutlets
  • 2 Garlic Cloves, finely chopped
  • 1/2 tsp Black Pepper, freshly ground
  • 1 Onion, finely chopped
  • Zest & Juice of 1 Lemon
  • 130g bag Baby Spinach Leaves
  • 1/2 cup Chicken Stock
  • Salt
  • Pepper
  • 3 tbsp Mint Leaves, sliced
  • 340g can Artichokes Hearts, drained & quartered
  • Steamed Rice to serve
  • 1 tbsp Olive Oil


Put lamb cutlets, garlic, 1/2 tsp pepper and 2 tsp oil into a bowl and mix well.

Leave to marinate 30 minutes then BBQ or pan fry without adding extra oil, over heat until just cooked through.

Remove from heat and rest in a warm place.

Heat the remaining oil in a frying pan and add onion, artichoke hearts and lemon zest, Fry gently until browned.

Add the spinach, chicken stock and any juices from the cutlets. Mix well and stirfry until the spinach is wilted.

Add the mint, and lemon juice, taste, season with salt and pepper and mix well.

Serve the cutlets on the spinach mixture with rice on the side and mint leaves and lemon wedges.


Qty Price
Countdown Lamb Chops Loin
arrow icon exclamation icon Out of stock Out of stock
Gourmet Garden Garlic Paste $5.00 ea
$5.00 ea
Fresh Produce Lemons
arrow icon exclamation icon Out of stock Out of stock
Value Spinach Baby Leaf $3.00 ea
$3.00 ea
Campbells Real Stock Chicken Stock Liquid $2.50 ea
$2.50 ea
Delmaine Artichokes Marinated $6.90 ea
$6.90 ea
Uncle Bens Express Rice Long Grain Rice $2.70 ea
$2.70 ea
Fresh Produce Mint Living Plant $3.50 ea
$3.50 ea


Qty Price
Greggs Pepper Black Cracked $6.39 ea
$6.39 ea
Fresh Produce Onions Brown $2.50 kg
$2.50 kg
Cerebos Salt Iodised Table Drum $2.10 ea club price $2.39 non club member
$2.10 ea club price $2.39 non club member
Essentials Olive Oil $9.50 ea
$9.50 ea