simple way to prepare favorite Teriyaki lamb with roast potato salad

[Hey] good to see you!, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Teriyaki lamb with roast potato salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Teriyaki lamb with roast potato salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Teriyaki lamb with roast potato salad is something that I’ve loved my entire life.

Table of Contents


  • 750g small potatoes, scrubbed, halved lengthways
  • 250g cherry tomatoes, cut in half
  • 1 small red onion, cut into thin wedges
  • olive oil spray
  • 8 lamb cutlets, trimmed
  • 1/3 cup Kikkoman Teriyaki Marinade Original Flavour
  • 200g green beans, topped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons wholegrain mustard


  • Step 1
    Preheat oven to 220°C. Arrange potatoes, tomatoes and onion in a single layer on a baking tray. Spray with oil. Bake for 30 minutes or until potatoes are golden and tender. Set aside.
  • Step 2
    Place lamb and marinade in a dish. Cover and refrigerate for 15 minutes.
  • Step 3
    Steam beans for 3 minutes, or until just tender.
  • Step 4
    Combine oil, vinegar and mustard in a screw-top jar.
  • Step 5
    Place warm potatoes, onions and beans into a large bowl. Drizzle with dressing and toss until well coated. Gently fold in tomatoes.
  • Step 6
    Spray a non-stick frying pan with oil. Heat over medium heat. Cook cutlets, in 2 batches, for 4 minutes each side for medium, basting with marinade. Serve with potato salad.

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