A lower-calorie way to make Lamb Cutlets
Lamb Cutlets — with crushed peas, roast pumpkin and mint yoghurt
Trimmed lamb cutlets with roast pumpkin, peas and mint yoghurt form a balanced Australian grill plate, about 510 calories per serving.
Cutlets are trimmed to a thin fat edge, dried and seared in two small batches. A probe and full rest protect the rosy centre. Each cutlet should show a dark brown crust and moist pink centre, with rendered rather than rubbery fat and no oily plate.
What changes—and what stays
From with untrimmed lamb, buttery mash and rich gravy often 750–1,000 kcal to 510 calories
Trim the fat edge, serve two small cutlets with pumpkin and peas and use mint yoghurt instead of gravy. Lamb crust, rosemary, garlic, lemon, mint, sweet pumpkin and peas create a bright Australian roast profile.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Trim the fat edge, serve two small cutlets with pumpkin and peas and use mint yoghurt instead of gravy | Lamb crust, rosemary, garlic, lemon, mint, sweet pumpkin and peas create a bright Australian roast profile. |
How the flavor stays
Lamb crust, rosemary, garlic, lemon, mint, sweet pumpkin and peas create a bright Australian roast profile.
A cost rule that survives inflation
Pumpkin and peas fill the plate, allowing twelve small cutlets to make six satisfying dinners despite lamb's higher cost.
Ingredients for 6
Measure first; timing is part of how this recipe uses less fat.
- 1.2 kgtwelve trimmed lamb cutlets
- 1.2 kgpumpkin
- 700 ggreen peas
- 350 gplain yoghurt
- 18 gcanola oil
- 2lemons
- 35 gmint and rosemary
- 25 ggarlic
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Trim dry and temper briefly
Leave only a narrow fat edge, pat every cutlet dry and take the chill off for a short period
Look for: All twelve cutlets have even exposed meat and matte dry surfaces without thick fat
Step 2 · follow the visible cue
Render the edge first
Stand cutlets on their fat edge in a hot pan until it thins and browns before laying them flat
Look for: The fat edge is narrow and golden and the pan has only a thin rendered film
Step 3 · follow the visible cue
Sear both faces in batches
Cook six cutlets at a time without moving until each face forms a dark aromatic crust
Look for: The faces are deep brown and no grey liquid collects around the meat
Step 4 · follow the visible cue
Measure rest and slice one
Remove at the target rosy temperature and rest fully before serving two per person
Look for: The sample centre is moist pink and the plate has no stream of juice or oil
Calories at the same serving size
230 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 6 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Lamb Cutlets within two hours and refrigerate in a sealed container for up to three days. Reheat only the amount needed.
Cool Lamb Cutlets within two hours and refrigerate in a sealed container for up to three days. Reheat only the amount needed.
Frequently asked questions
Can Lamb Cutlets be prepared a day ahead?
Yes. Keep crisp, fresh and starchy components separate, then combine only during gentle reheating. Cool Lamb Cutlets within two hours and refrigerate in a sealed container for up to three days. Reheat only the amount needed.
What does the calorie figure for Lamb Cutlets include?
It covers one of the stated servings and only the listed ingredient quantities, not extra sides or sauces. Trim the fat edge, serve two small cutlets with pumpkin and peas and use mint yoghurt instead of gravy.
- twelve trimmed lamb cutlets1.2 kg
- pumpkin1.2 kg
- green peas700 g
- plain yoghurt350 g
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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