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Shane S

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

BBQ Salt Bush Lamb Cutlet served with Asian Herb Salad with an Olive Oil and Balsamic Reduction
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Shane's Entree, Series 3 Come Dine with Me Australia.

Serves 5

Ingredients

  • 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
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Method

  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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