- 12 French trimmed Warilba lamb cutlets
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- Finely grated zest of 1 lemon and lemon wedges, to serve
- 1 small bunch mint, leaves stripped, finely chopped and extra sprigs to serve
- 1 tbsp caster sugar
- 1/3 cup (80ml) white vinegar
- 300g coleslaw salad
- Place half the oil, garlic and zest in a large snap lock bag. Season, add lamb and toss to coat. Marinate for 5 minutes.
- Meanwhile, place the mint, sugar and a good pinch of salt in a jug. Stir in 1/3 cup (80ml) boiling water and set aside to cool. Once cooled, stir in the vinegar. Taste and adjust the seasoning.
- Heat a large non-stick frying pan over medium-high heat and cook cutlets for 2-3 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 3 minutes.
- Drizzle coleslaw with remaining oil, season and toss to coat. Serve cutlets with mint sauce (or mint jelly), coleslaw, extra mint and lemon wedges.
- Lamb loin chops, lamb leg or rump steaks or forequarter chops would also work well in this recipe.
- Slice up any leftover meat from the cutlets to create a salad or wrap in Lebanese bread or pita pockets.
- Mint jelly instead of sauce also works well with lamb cutlets.
Recipe and image sourced from Meat and Livestock Australia.