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30 x lamb cutlets
600g carrot
600g turnip
300g Spanish onions
600g pumpkin
600g sweet potato
100ml vegetable oil
1 tablespoon thyme, chopped
1 tablespoon rosemary, chopped
1 tablespoon parsley, chopped
6 cloves garlic, crushed
360ml gravy
salt and pepper, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinate lamb cutlets in a bowl with half the quantity of oil, mixed herbs, garlic and salt and pepper and refrigerate for 1 hour prior to cooking.

Peel the carrot, turnip, Spanish onion, sweet potato and pumpkin. Cut all vegetables into a 2cm square, ensuring they are all similar size. Place into a baking tray with half the quantity of chopped mixed herbs, garlic, and oil. Bake at 180°C for approximately 45 minutes.

Use marinated cutlets and chargrill or barbecue until desired temperature

Heat gravy in a saucepan.

Using an egg ring place mixed baked vegetables inside, then remove egg ring to form a circular shape with the vegetables.

Place 5 cooked cutlets on top of vegetables then drizzle heated gravy over the top.