RECIPE BY:

Michael Weldon

SERVING SIZE:

2 – 4 people

INGREDIENTS:

YOGHURT SAUCE:

  • 200g Greek yoghurt
  • 1tbs Paprika
  • 1tbs cumin powder
  • Sea Salt

HERB SAUCE:

  • 1 bunch of Parsley
  • 1 bunch of Basil
  • 2 anchovies
  • 1 cup Cobram Estate light EVOO
  • Lemon

BURNT BUTTER SAUCE:

  • 100g Butter
  • ½ Lemon

METHOD:

  • Season the lamb cutlets with salt and EVOO. Add the cutlets to a hot grill pan or BBQ. Cook for about 2 minutes each side.
  • Meanwhile, to make the Yoghurt sauce, in a mixing bowl add yoghurt, paprika, cumin, EVOO, a squeeze of lemon and salt. Mix to combine.
  • To make the burnt butter sauce, in a hot pan, melt butter and cook until just golden. Add a squeeze of lemon.
  • For the Herb sauce, blend together herbs, anchovies and EVOO.
  • To serve, on a platter add cutlets. Top with a spoonful of each sauce onto the cutlet.

Our friends at Wine Selectors recommend pairing this dish with a Merlot or Sauvignon Blanc.

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