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Midweek dinners mean getting something on the table quickly, but it has to be delicious. These juicy lamb cutlets, served with garlic spinach, might just be your new favourite meal in minutes.

Serves 4-6

Ingredients

Moro Extra Virgin Olive Oil Spray

12 lamb cutlets, trimmed

smoked paprika, for sprinkling

lemon pepper, for sprinkling

sea salt and freshly ground black pepper, to taste

150g baby spinach, washed

1 clove garlic, crushed

Potato Wedges

6 roasting potatoes, unpeeled (Royal Blue)

Moro Extra Virgin Olive Oil Spray

1 teaspoon garlic salt

1 teaspoon smoked paprik
a
1 teaspoon oregano

freshly ground black pepper, to taste

Method

Lightly spray a chargrill pan or BBQ with Moro Extra Virgin
Olive Oil Spray and heat. Spray lamb cutlets on both sides with
Moro Extra Virgin Olive Oil Spray and sprinkle with smoked
paprika and lemon pepper.

Chargrill or BBQ for 3-5 minutes
on each side until done to your liking. Spray a frypan with
Moro Extra Virgin Olive Oil, heat and sauté garlic until softened.

Add spinach, sauté until softened and season to taste.

Serve lamb cutlets with garlic spinach and potato wedges.

For the potato wedges:

Cut potatoes into wedges. Spray a roasting dish with
Moro Extra Virgin Olive Oil Spray, add potatoes and spray
liberally with oil until well coated. Sprinkle with garlic salt,
paprika, oregano and pepper. Roast at 200°C for 45 minutes
until golden. Serve with lamb.

What’s your favourite midweek dinner?