BBQ Lamb Cutlets With Macadamia Hummus and Parsley Oil

  • Prep Time: 10 minutes
  • Cooking Time: 6 minutes
  • Servings: 4 as a main or 8 as finger food
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These Barbequed Lamb Cutlets with Macadamia Hummus and Parsley Oil are perfect with spicy, medium-bodied red wines like Tempranillo.

Ingredients

  • 8 large or 12 small lamb cutlets
  • 1 tbsp (20ml) macadamia or extra virgin olive oil
  • Barbequed field mushrooms, to serve (optional)
  • Salad leaves, to serve (optional)


Macadamia Hummus

  • ½ cup (70g) macadamias, roasted
  • 400g can chickpeas, drained
  • ¼ cup (60ml) macadamia oil
  • 1 tbsp (20ml) lemon juice
  • 1 clove garlic, peeled
  • Salt and pepper, to taste


Parsley Oil

  • ½ large bunch flat leaf parsley, leaves only
  • 2 tbsp (40ml) extra virgin olive oil
  • 2 tbsp (40ml) macadamia oil

Instructions

  1. For the hummus: Place all ingredients in a food processor with ¼ cup (60ml) water and purée until smooth. Place, covered in the fridge until needed. Makes 1 ¼ cups.
  2. For parsley oil: Blanch parsley in boiling water for 20 seconds. Drain and refresh in cold water. Drain in a damp clean Chux, muslin or coffee filter. Squeeze out, then refresh in iced water and pulse in a small food processor. Add oils to the processor and pulse again.
  3. Heat a barbeque, charcoal grill or griddle pan to high. Brush the lamb cutlets with a little oil. Season all over and cook for 2–3 minutes on each side for medium-rare or longer as desired. Let rest for 2 minutes.
  4. Put the cutlets on a warmed serving platter beside a bowl of the hummus. Drizzle the hummus with parsley oil.

Notes

This recipe was created for Selector Magazine.

Try some of my other lamb recipes:
Slow Roasted Lamb with Salad of Black-Eyed Peas & Herbs
Lamb with Greek Flavours
Lamb Mini-roast with Garlicky White Bean Purée

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