serves
4
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 12 lamb cutlets (or rib chops)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 garlic cloves, crushed
- 2 tsp each finely chopped fresh rosemary and thyme
- Salt and black pepper
For the squash salad
- 500 g yellow squash
- 1 lemon, finely zested, plus 1 tbsp lemon juice
- Salt and black pepper
- Extra virgin olive oil, for drizzling
- 1 small bunch chives, thinly sliced
- ½ cup dill sprigs, picked
- ⅓ cup roasted macadamia nuts, roughly chopped
Marinating time: 10 minutes
Resting time: 5 minutes
Instructions
- In a large bowl, combine the lamb, olive oil, lemon juice, garlic, herbs and a generous pinch of salt and pepper. Toss well to combine, then refrigerate for 10 minutes before using. While the lamb is marinating, use a mandolin to thinly slice the squash. Place onto a large serving platter, then sprinkle with the lemon zest. Squeeze over the lemon juice and sprinkle with salt and black pepper. Drizzle with olive oil, then sprinkle with the herbs and macadamias. Set aside.
- Heat a heavy-based frying pan or chargrill pan over medium-high heat. Sear the lamb cutlets for 2-3 minutes per side, or until cooked to your liking. Remove to a plate to rest, then serve the squash salad with the lamb.
Photography by Jiwon Kim.
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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.
