Australian Lamb have announced their latest campaign, inviting iconic Aussie chefs – MasterChef star Hayden Quinn, Mr Wong legend Dan Hong and Three Blue Ducks chef Darren Robertson – to cook their favourite Lamb dish for some of Australia's most deserving heroes.
Hayden Quinn brings simple and delicious Mediterranean flavours to life in this legendary Lamb dish, made to be shared.
Lamb & Marinade
8-12 lamb cutlets, trimmed
1/2 tsp dried chilli flakes
1 sprig fresh thyme, leaves picked
1 sprig fresh rosemary, leaves picked and chopped
1 tsp dried oregano leaves
Zest from 1 lemon
Sea salt and cracked black pepper
1/4 cup olive oil
½ cup (125ml) Greek-style yoghurt
¼ cup (60ml) tahini
Juice of 1 lemon
1 tbsp olive oil
½ tsp sumac
½ cup each of flat-leaf parsley and mint
200g mixed cherry tomatoes, halved
1 Lebanese cucumber, sliced
½ cup (60g) green pitted olives, halved
2 shallots, thinly sliced
2 tbs each red wine vinegar and olive oil
Pita bread and lemon wedges, to serve
1. Combine chilli flakes, fresh herbs, lemon zest, and a generous pinch of salt and pepper. Arrange lamb cutlets on a large plate or shallow baking dish and sprinkle both sides with the herb mixture. Press the chops with your fingers to work the herbs into the meat. Drizzle cutlets with olive oil, turn to coat, and put in the fridge for approx. 30 mins before cooking.
2. For the tahini sauce, whisk all ingredients in a bowl and season. Place in a serving bowl, cover and refrigerate for 15 minutes.
3. Toss salad ingredients in a bowl, season and place in a serving bowl.
4. Preheat a heavy-based skillet / griddle pan or barbecue to medium-high. Cook the cutlets for 2 minutes each side for pink, juicy meat, or a little longer if you prefer your cutlets well-done. Transfer to a clean plate to rest. Serve with salad, tahini sauce, warm pita bread and lemon wedges.