Lamb cutlets are a quintessential dish in Australian cuisine, celebrated for their tender, flavourful meat and elegant presentation. Often associated with fine dining as well as casual barbecues, these cutlets are typically seasoned with fresh herbs like rosemary and thyme, then grilled or pan-seared to perfection. The dish reflects Australia's deep connection to its agricultural heritage, where sheep farming has long been a a part of historic DNA. The simplicity of lamb cutlets allows the quality of the meat to shine, making them a beloved staple that embodies the Australian approach to food: fresh, high-quality ingredients prepared simply.
The term 'Frenching' refers to the process of trimming the meat and fat away from the ends of the rib bones, creating a clean, elegant presentation with exposed bone handles. This technique not only enhances the dish's aesthetic appeal but also makes the cutlets easier to handle, especially when served in fine dining settings or at special occasions.
Most butchers will either sell them already Frenched or will do it for you while you wait. It is not hard to do yourself, but to get the best finish I always ask the butcher!
This is the perfect dish for any special occasion, easily prepared without a BBQ, but also easy to make on a BBQ if you so wish. We used micro herbs for the garnish but rosemary leaves, chopped parsley, coriander are also a good option. This is a pass around style dish so great for a family occasion.
This recipe appears in The Weekend Table, one of the best books for Thermomix lovers out there (if I say so myself!)
With chapter headings and blurbs as listed below, this book is packed full of beautiful images and inspiring tasty recipes. This is the book you are missing in your Thermixing life! (It also makes the absolute perfect gift for your Thermomixing friends.)
Our Family Dinner
All the top hits through the years that have been served over and over again to my ever growing family. This collection of delicious favourites are not just my faves, but the tried and true, put on repeat recipes that I have relied on to feed a bunch of hungry man children for years and years. (Sorry my daughter, but you have your own chapter as well!)
Sunday Brunch
Dear mum, I know you would have eaten everything in this chapter if you could! We have healthy options, crazy buttery good patisseries that are a labour of love, right on through to the Kouignettes I told you about from my travels. Brunch brings us together, I will always miss you.
Pretty in pink
I have just one biological daughter, but add four amazing daughters in law and so far three little granddaughters, this chapter had to happen. There is nothing more entertaining than a little girls birthday party where the adults love the food more than the children! Beginning with a juice bar, right through to an amazing healthy birthday torte, this pretty in pink chapter will have everyone loving and living in the pink!
The Ice Creamery
My father was an award winning ice cream maker and I remember especially our trips together to get ice cream when there weren’t too many ice cream shops in Melbourne to go to. This chapter is dedicated to him and the love of ice cream. My best collection of ice cream tributes to dad!
Pyjama Picnics
For those occasions when you have friends that stay (very) late, or kids that come home late. Whip these recipes up and feed the hunger with satisfaction while you listen and share the stories that bind you together!
The Accidental Vegan
For the vegans in your life, this is a complete feast on offer. Use these recipes on demand every time you have guests that choose to be vegan, though the carnivores will not complain when served these sturdy offerings. Deliciously edible to all! They just happen to be vegan, almost by accident.
The Pie Chart
A salute to all the Americans in my life. I have loved my American roots since my family lived in the USA when I was a teenager. The pie recipes they make are legendary, and I have happily stolen and collected all my favourites for this chapter. No book of mine is complete without a very big nod to desserts and this chapter is full of the best pies money cannot buy. Made with love and mostly pastry!
The Amazing Grazing Table
Suitable for the most elegant occasion right through to a last minute catch up with friends. I have created so many grazing tables and platters now, this book celebrating ten years of my cooking career, would not be complete without some of those great recipes. Think party hearty without too much stress.
Well Travelled Food
I love to travel and I love to bring home the ideas and flavours of other cuisines. Everything in this chapter reminds me of faraway places, but in particular SE Asia at large...with plenty of Vietnam thrown in. All spicy, all delicious. Nothing authentic, just my versions of things I have eaten that I am sure you will love.
Pimp your Pantry
Because everything I make is from scratch, you are going to need this reference recipe chapter. All the incidental recipes that are required by other recipes in this book can be found here. Some of them are famous recipes in their own right! (I’m thinking of Lemon Curd and Umami Paste for starters.)
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 4-6 capsicum/bell pepper red and yellow whole
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 20-30 lamb cutlets, Frenched by your butcher
- 100 Grams feta cheese crumbled
- pink salt flakes to taste BUY
- herbs to garnish
- 1 Batch Chimichurri Recipe
Do
- 1
Preheat the oven on a grill setting to 250°C/480°F.
- 2
Place the capsicums onto an oven tray and drizzle well with EVOO. Roast until charred, and starting to burst open, turning occasionally as required. This should take about 10-15 minutes all up.
- 3
Remove them from the oven and place into a bowl to cool. When cool enough to handle, open and remove the seeds and divide into quarters. Leave the charred skin on if possible.
- 4
Set aside.
- 5
Meanwhile, generously drizzle the cutlets with EVOO.
- 6
Fry chops on a high heat, turning as needed. About 5 minutes on the first side and just 2 on the other. Place into the oven and finish for around 5 minutes. Remove from the oven, cover and rest for 10 minutes.
- 7
Arrange them on a serving plate with the charred peppers, crumble feta over, finish with salt flakes and herbs of choice. Drizzle with Chimichurri and serve immediately.
