Herbes de Provence Baked Lamb Cutlets with Carrot–Potato Mash & Tender Green Beans

Lean, oven-baked lamb cutlets with soft mash and gently steamed green beans for a high-protein, non-greasy, GLP-1-friendly plate.

Ingredients

• 6 small **lamb cutlets** (about 360–420g total, trimmed if possible)
• 1 tsp **Herbes de Provence** (or mixed dried thyme/rosemary)
• 1 tsp **Dijon mustard**
• 1 tsp **lemon juice**
• 500g **potatoes**, peeled and cut into 3 cm chunks
• 2 medium **carrots** (about 200g), peeled and sliced
• 250g **green beans**, trimmed
• 1 tbsp **olive oil**
• **Salt and black pepper**

Method

• 1

  Step 1: Heat oven & season lamb

  Preheat oven to **200°C / 390°F (180°C fan)**. On a lined tray, toss lamb cutlets with **olive oil, Dijon, lemon juice, Herbes de Provence, 1/2 tsp salt, and pepper** until well coated.

• 2

  Step 2: Bake lamb (gentle, non-greasy)

  Arrange cutlets in a single layer. Bake **10–14 minutes** (depending on thickness) until the exterior is lightly browned and the lamb is just cooked through (aim for **60–63°C / 140–145°F** for tender, juicy meat). Rest **5 minutes** on the tray (this keeps them soft and prevents drying).

• 3

  Step 3: Cook mash base

  While lamb bakes, place **potatoes and carrots** in a saucepan and cover with water by 2–3 cm. Add a generous pinch of salt. Bring to a boil, then reduce to a steady simmer and cook **12–15 minutes** until very soft (a knife should slide in with no resistance).

• 4

  Step 4: Steam green beans

  Steam beans over simmering water (or microwave with a splash of water, covered) for **4–6 minutes** until **tender** (not squeaky). Season with a pinch of salt and pepper.

• 5

  Step 5: Mash until smooth

  Drain potatoes and carrots well. Mash until smooth and fluffy (add a tablespoon or two of hot water as needed to loosen—keep it soft for easy digestion). Taste and season with salt and pepper.

• 6

  Step 6: Serve

  Plate mash, top with lamb cutlets, and add green beans on the side. Spoon any resting juices from the tray over the lamb for extra moisture without extra fat.

Tips

• **To make lamb extra tender:** After baking, loosely cover with foil during the 5-minute rest so it stays steamy and soft.
• **No Dijon?** Use a pinch more salt plus extra lemon juice for brightness.
• **Mash texture for GLP-1 comfort:** Keep it looser than usual (soft “spoonable” mash) to help it sit more comfortably.
• **Storage:** Refrigerate leftovers **up to 2 days**. Reheat gently (microwave at 50–70% power with a splash of water) to keep the lamb from toughening.

Nutrition (per serving, estimate)