Rosemary and honey lamb cutlets, 3 pea salad and lemon yoghurt

By Jamie Humby | Chef

Published 2 December 2024

name

A chargrill pan filled with cooked lamb and various garnishments sits on a table.

Craving an Aussie classic with a refreshing spring and summer twist?

Check out our juicy rosemary and honey lamb cutlets, and embrace the warmer weather with a deliciously tangy Mediterranean-inspired salad.

Prep time

15m

Cook time

35m

Serves

Ingredients

Lamb marinade

8 lamb cutlets
2 tbsp fresh rosemary, roughly chopped
2 tbsp garlic, finely chopped
1 tbsp honey
1 tbsp tamari sauce

Salad

200g snow peas, finely shredded
200g sugar snap peas, finely shredded
100g green peas, blanched and refreshed
2 lemons, zested and juiced
1/2 cup fresh mint leaves
1/2 cup Greek yoghurt

Method

Step 1:

Pre-heat a BBQ or chargrill pan on high.

Step 2:

In a large dish, add rosemary, garlic, honey, tamari and lamb cutlets. Massage the marinade into the meat, then set aside for 20 minutes.

Step 3:

Meanwhile, combine shredded peas, green peas and half of your lemon zest and juice in a bowl and scrunch together. Gently fold your mint leaves through the combined peas and set aside.

Step 4:

Add lamb cutlets to your BBQ or chargrill pan, charring for 3 to 4 minutes each side until cooked to your liking, then remove from heat, cover and rest for another 4 minutes.

Step 5:

In a small bowl, mix yoghurt and remaining lemon juice and zest.

Step 6:

Serve it all up on a large platter and dig in!