Herb-Crusted Australian Lamb Cutlets with Red Cabbage & Green Apple Slaw
12 Australian lamb cutlets (chops)
2 tablespoons roughly chopped flat leaf parsley
2 tablespoons roughly chopped oregano
1/4 cup finely grated Parmesan cheese
1/3 cup breadcrumbs
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons extra virgin olive oil
2 cups shredded red cabbage
2 thinly sliced green apples
1/3 cup mint leaves
1/3 cup dill sprigs
- To make herb crust, place herbs Parmesan and bread crumbs in a small bowl, and toss to combine.
- Preheat a grill to high. Scatter herb crust evenly over lamb cutlets and place on a large oven tray. Grill on middle shelf for 15 minutes or cooked to your taste. Rest, covered loosely with foil, for 5 minutes before serving.
- Meanwhile, to make the salad, whisk lemon juice, honey and oil in a large bowl until combined. Add cabbage, apples and herbs and toss to combine.
- To serve, divide salad among four plates and top with cutlets.
Source: True Aussie Beef and Lamb