Matt Sinclair's Grilled Lamb Cutlets

Matt Sinclair's Grilled Lamb Cutlets

Prep
10
Cooking time
5
Serves
4

Method

1. 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 Cobram Estate Light Extra Virgin 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 Cobram Estate Robust Extra Virgin Olive 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.

Ingredients Chevron Icon

TOUM - Lebanese Garlic Sauce

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

¼ cup Cobram Estate Robust Extra Virgin Olive Oil

Salt and pepper

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