Tom Walton's BBQ Lamb Cutlets with Birch & Waite Greek Style Yoghurt, Feta & Dill Dressing with Summer Veggies & Green Goddess Cabbage, Pea & Mint Slaw
Serves: 4
Prep time:
| LAMB CUTLETS | |
| Lamb Cutlets | 8 |
| Salt & Fresh Ground Black Pepper | |
| SUMMER VEGGIES | |
| Eggplant Sliced Into 1cm Rounds | 1 medium |
| Red Capsicums, Cut Into Quarters, Seeds Removed | 2 |
| Zucchini, Sliced 5mm Thick On The Angle | 2 medium |
| Olive Oil | 3 tbsp |
| Handful Flat Leaf Parsley Leaves, Roughly Chopped | |
| GREEN GODDESS SLAW | |
| White Cabbage, Finely Sliced | 1/4 |
| Small Radish, Cut Into Quarters | 1/2 bunch |
| Snow Peas, Finely Sliced | 6 |
| Handful Dill Sprigs, Roughly Chopped | |
| Large Handful Mint Leaves | |
| Frozen Peas, Defrosted | 1/2 cup |
| Lemon Wedges, To Save | |
| Green Goddess Dressing & Sauce |
Method
- LAMB CUTLETS: Place lamb cutlets in a shallow dish, season with salt and pepper, drizzle with ¼ cup Birch & Waite Greek Style Yoghurt, Feta & Dill Dressing and toss over well to marinate for at least 30 minutes at room temp or longer in the fridge.
- Prepare a BBQ or preheat a grill plate over a high heat.
- SUMMER VEGGIES: Brush or toss eggplant, capsicum and zucchini with the olive oil and season well with salt and pepper.
- TO COOK: Grill lamb cutlets and veggies for approx. 15 minutes. Brush lamb cutlets with more Birch & Waite Greek Style Yoghurt, Feta & Dill Dressing during cooking and turn every 3 minutes to cook evenly. Turn veggies at similar time until nicely coloured and softened. Remove lamb and veggies to plates and allow to rest for 2-3 minutes.
- SLAW: While lamb and veggies cook and rest, make Green Goddess salad by combining cabbage, radish, snow peas, herbs, peas and 1/3 cup of Birch & Waite Green Goddess Dressing & Sauce. Season with salt and pepper and toss well to dress.
- Plate up, serve and enjoy. Drizzle generously with either Birch & Waite dressing!
Created by Tom Walton for Birch & Waite.
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