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)
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
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.