Courtney Roulston’s BBQ lamb cutlets with zhoug

Courtney’s simple yet delicious BBQ lamb cutlets are perfect for casual get-togethers and barbecues. Drizzled with homemade zhoug, this dish is full of flavour.

4

10m

Note: + 5 mins resting time

10m

Ingredients

  • 12 Coles Australian Lamb Cutlets
  • 1 tbs extra virgin olive oil

Zhoug

  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 1 garlic clove
  • 1 long green chilli, seeded, coarsely chopped (optional)
  • 3/4 tsp ground cumin
  • 1/2 tsp ground cardamom
  • 2 tbs lemon juice
  • 1 tbs honey
  • 1/4 cup (60ml) extra virgin olive oil

Method

STEP 1

To make the zhoug, place coriander, mint, garlic, chilli, if using, cumin, cardamom, lemon juice, honey and oil in a blender. Blend until smooth. Season.

STEP 2

Heat a barbecue grill or chargrill on medium-high. (Alternatively, prepare a camp fire and heat a chargrill over low embers.) Place the lamb and oil in a large bowl and toss to coat. Season.

STEP 3 

Cook lamb on grill for 2-3 mins each side or until cooked to your liking. Transfer to a plate and loosely cover with foil. Set aside for 5 mins to rest.

STEP 4

Arrange lamb on a serving platter. Drizzle with zhoug to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.