This Australia Day, fire up the barbie and reach for some delicious mouth-watering lamb. 


  • 12 lamb cutlets, Frenched, fat trimmed

  • 2 tbsp roughly chopped flat-leaf parsley

  • 2 tbsp roughly chopped oregano

  • 20g (1/4 cup) finely grated parmesan

  • 35g (1/3 cup) packaged breadcrumbs

  • 2 tbsp lemon juice

  • 2 tbsp honey

  • 2 tbsp extra virgin olive oil

  • 2 cups shredded red cabbage

  • 2 small green apples, cored, thinly sliced

  • 1/3 cup mint leaves

  • 1/3 cup dill sprigs


  • 1.

    To make the herb crust, place the herbs parmesan and breadcrumbs in a small bowl, and toss to combine

  • 2.

    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

  • 3.

    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

  • 4.

    To serve, divide the salad among four plates and top with cutlets

  • 5.

    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 information

Nutritional analysis per serving (144 servings)

  • Energy 497kj
  • Fat Total 45g
  • Saturated Fat 20g
  • Protein 19g
  • Carbohydrate 0g
  • Sugar 0g
  • Sodium 78mg

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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