This Australia Day, fire up the barbie and reach for some delicious mouth-watering lamb.
To make the herb crust, place the herbs parmesan and breadcrumbs in a small bowl, and toss to combine
Preheat a griller to high. Scatter the herb crust evenly over the lamb cutlets and place on a large oven tray. Grill on the middle shelf for 15 minutes or until cooked to your liking. Rest, covered loosely with foil, for 5 minutes before serving
Meanwhile, to make the salad, whisk juice, honey and oil in a large bowl until combined. Add the cabbage, apples and herbs and toss to combine
To serve, divide the salad among four plates and top with cutlets
You can substitute cabbage with green cabbage, cos lettuce or a fresh coleslaw mix from your local supermarket. This crust is great with other cuts of your favourite red meat! Get your butcher to French and trim your cutlets of any fat
Nutritional analysis per serving (144 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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