For herb crusted lamb cutlets:
12 each frenched, fat trimmed Aussie Lamb cutlets
2 Tbsp roughly chopped flat leaf parsley
2 Tbsp roughly chopped oregano
1/4 C finely grated parmesan cheese
1/3 C breadcrumbs
2 Tbsp lemon juice
2 Tbsp honey
2 Tbsp extra virgin olive oil
2 C shredded red cabbage
2 each cored, thinly sliced green apples
1/3 C mint leaves
1/3 C dill sprigs
For herb crust:
To make herb crust, place herbs parmesan and breadcrumbs in a small bowl, and toss to combine. To cook:
Preheat a grill to HIGH. Scatter herb crust evenly over Aussie lamb cutlets and place on a large oven tray. Grill on middle shelf for 15 minutes or until cooked to your liking. Rest, covered loosely with foil, for 5 minutes before serving.
For the salad:
Meanwhile, to make the salad, whisk juice, honey and oil in a large bowl until combined. Add cabbage, apples and herbs and toss to combine.
To serve: To serve, divide salad among four plates and top with cutlets.