MLA Herb crusted Aussie lamb cutlets with red cabbage & green apple slaw

  • Prep time 5Min
  • Cook time 20Min
  • Technique
  • Meat Lamb
  • Cut Loin
  • Serves 4

This one looks gorgeous on the ‘gram, and comes together in a flash. Quick-cooking Aussie lamb chops are done in the oven while you whip up a tasty honey-lemon dressing for the salad. Delish!


For herb crusted lamb cutlets:

12 each frenched, fat trimmed Aussie Lamb cutlets
2 tablespoons roughly chopped flat leaf parsley
2 tablespoons roughly chopped oregano
1/4 cup finely grated parmesan cheese
1/3 cup breadcrumbs

For salad:

2 tbsp lemon juice
2 tbsp honey
2 tbsp extra virgin olive oil
2 cups shredded red cabbage
2 each cored, thinly sliced green apples
1/3 cup mint leaves
1/3 cup 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.