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Lyndey Milans recipe for lamb cutlets with macadamia hummus

Lyndey Milans lamb cutlets with macadamia hummus

Preparation time
10 minutes
Cooking time
6 minutes
4 as a main, 8 as finger food

Lyndey Milan's recipe for barbequed lamb cutlets with macadamia hummus and parsley oil is perfect with spicy, medium-bodied red wines like Tempranillo.


8 large or 12 small lamb cutlets

1 tbsp (20ml) macadamia or extra virgin olive oil

Barbequed field mushrooms, to serve (optional)

Salad leaves, to serve (optional)


Macadamia hummus

½ cup (70g) macadamias, roasted

400g can chickpeas, drained

¼ cup (60ml) macadamia oil

1 tbsp (20ml) lemon juice

1 clove garlic, peeled

Salt and pepper, to taste


Parsley oil

½ large bunch flat leaf parsley, leaves only

2 tbsp (40ml) extra virgin olive oil

2 tbsp (40ml) macadamia oil

Recipe by Lyndey Milan

Photography by John Paul Urizar

Styling by Michaela Le Compte

Food Prep by Sarah-Jane Hallett

Tiles supplied by Surface Gallery


1. For the hummus: Place all ingredients in a food processor with ¼ cup (60ml) water and purée until smooth. Place, covered in fridge until needed. Makes 1 ¼ cups.

2. For parsley oil: Blanch parsley in boiling water for 20 seconds. Drain and refresh in cold water. Drain in a damp clean Chux, muslin or coffee filter. Squeeze out, then refresh in iced water and pulse in small food processor. Add oils to processor and pulse again.

3. Heat a barbeque, charcoal grill or griddle pan to high. Brush the lamb cutlets with a little oil. Season all over and cook for 2–3 minutes on each side for medium-rare or longer as desired. Let rest for 2 minutes.

4. Put the cutlets on a warmed serving platter beside a bowl of the hummus. Drizzle the hummus with parsley oil.

Wine Match


Preparation time
10 minutes
Cooking time
6 minutes
4 as a main, 8 as finger food