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Grilled lamb cutlets with three sauces

Grilled Lamb Cutlets with Three Sauces

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18 Lamb cutlets

Sea Salt

Cobram Estate light EVOO

Yoghurt Sauce

200g Greek yoghurt

1tbs Paprika

1tbs cumin powder

Sea Salt

Herb Sauce

1 bunch of Parsley

1 bunch of Basil

2 anchovies

1 cup Cobram Estate light EVOO


Burnt butter sauce

100g Butter

½ Lemon


Season the lamb cutlets with salt and EVOO. Add the cutlets to a hot grill pan or BBQ. Cook for about 2 minutes each side.

Meanwhile, to make the Yoghurt sauce, in a mixing bowl add yoghurt, paprika, cumin, EVOO, a squeeze of lemon and salt. Mix to combine.

To make the burnt butter sauce, in a hot pan, melt butter and cook until just golden. Add a squeeze of lemon.

For the Herb sauce, blend together herbs, anchovies and EVOO.

To serve, on a platter add cutlets. Top with a spoonful of each sauce onto the cutlet.

Wine Match: Berrigan Sauvignon Blanc 2017 & Watershed Shades Merlot 2016

For more inspiration check out these recipes on cookspantry.tv!

Preparation time
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