Grilled Lamb Cutlets with Red Pepper Jelly and Colorado Potato and Fig Salad: Main Image

Quick Facts

Nutrition Facts

Calories 684
  Calories from Fat 349 (51%)
(60%)Total Fat 39g
(57%)Saturated Fat 11g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
(36%)Cholesterol 107mg
(19%)Sodium 456mg
(28%)Potassium 972mg
Total Carbohydrate 54g
(17%)Dietary Fiber 4g
Sugars 7g
Sugar Alcohols 0g
(63%)Protein 32g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Grilled Lamb Cutlets with Red Pepper Jelly and Colorado Potato and Fig Salad


  • 2 lbs boneless leg of lamb

  • 3 Tbs vegetable oil

  • Kosher salt and fresh ground pepper, to taste

  • 3/4 cup red pepper jelly

  • Colorado Potato & Fig Salad1 lb Colorado russet potatoes

  • 1 cup finely chopped celery

  • 1/4 cup finely chopped carrots

  • 1/4 cup minced shallots

  • 1/2 cup chopped dried California mission figs

  • 2 Tbs chopped oregano

  • 2 Tbs chopped chives

  • 1/3 cup mayonnaise

  • 1/2 cup Dijon mustard

  • 1/4 cup lemon juice

This dish will raise the bar of every meat and potato lover.


  • Slice lamb leg in approximately 1/2-inch-thick cutlets; rub with vegetable oil. Season with salt and pepper. Place on hot grill about 2 minutes per side or until medium-rare to medium. Do not overcook.
  • In a small sauce pan, warm red pepper jelly to liquefy.
  • Colorado Potato & Fig SaladIn a large pan, cover potatoes with cool water. Bring to a simmer; cook until fork-tender, about 90 minutes. Peel potatoes while warm and set aside to cool to room temperature.
  • Cut into 1-inch cubes. Gently fold in celery, carrots, shallots, figs, oregano, chives, mayonnaise, mustard, and lemon juice; russets will soften to a coarse mashed texture.
  • Cover and refrigerate until ready to serve.
  • Arrange lamb on serving plate with Colorado Potato & Fig Salad. Drizzle meat and plate with red pepper jelly.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2023.