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Grilled lamb cutlets with preserved lemon and mint

A premium cut of Aussie lamb is a dinner-party must. Give it a simple zingy coating and serve with a delicate warm salad.
Andre Martin
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Ingredients

Method

1.

Season cutlets then rub with 2 tsp of the oil. Put 2 Tbsp of remaining oil, preserved lemon, mint and cumin in a large bowl then puree with a stick blender.

2.

Preheat chargrill or barbecue grill plate over a high heat. Cook cutlets, turning and basting with lemon mixture, until cooked to your liking.

3.

Meanwhile, heat remaining oil in a large frying pan. Add onion, garlic and fennel seeds. Cook until just softened. Add tomatoes, spinach and cook until leaves wilt. Transfer mixture to a colander briefly to drain excess liquid.

4.

Combine yoghurt and tapenade then spread on serving plates. Top with onion mixture and cutlets. To serve, garnish with micro herbs.

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