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BBQ Salt Bush Lamb Cutlet served with Asian Herb Salad with an Olive Oil and Balsamic Reduction

Shane's Entree, Series 3 Come Dine with Me Australia.


  • 10 trimmed lamb cutlets

  • 1 bunch mint

  • 1 bunch coriander

  • 1 bunch rocket

  • 2 shallots

  • 2 large red chillies

  • 70ml olive oil

  • 50ml pukore estate olive oil & balsamic reduction


  • 1.

    Preheat BBQ to High Cook. On grill side place cutlets on turn down heat to medium heat, turning after 2 minutes & cooking for a further 2-3 mins.

  • 2.

    Trim herbs of stems so as only the leaves are left.

  • 3.

    Finely chop the shallots & chillies, making sure the chillies are deseeded.

  • 4.

    Mix salad in bowl.

  • 5.

    Mix olive oil & balsamic reduction together.

  • 6.

    As cutlets are resting on BBQ for 2 mins, dress salad and serve on plates.

  • 7.

    Place cutlets over salad to serve.


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