Matt Sinclair


2 – 4 people




  • 1/3 cup garlic cloves, peeled
  • 20 gm lemon juice
  • 20 ml iced water
  • 1 cup Cobram Estate Light Extra Virgin Olive Oil
  • Salt
  • 8-10 lamb cutlets
  • 1/4 cup Cobram Estate Robust Extra Virgin Olive Oil
  • Salt and pepper


  • In a food processor, add garlic, lemon and water and blitz on low to combine. Scrape the edges down and blitz again, slowly pour in the olive oil and process until combined and emulsified. Adjust seasoning with salt and extra lemon juice if required. Store in an airtight container in the refrigerator for up to 1 week.
  • Heat a BBQ on high. Drizzle the lamb cutlets with oil and season both sides with salt and pepper. Grill for 3-4 minutes on each side for medium rare, or longer if you prefer. Transfer to a plate and allow to rest for 5 minutes.
  • To serve, spread toum on the base of a serving platter and lay over the lamb cutlets to share. Serve with a fresh green salad or roasted vegetables.

Our friends at Wine Selectors recommend pairing this dish with a Cabernet Sauvignon – classic match!

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