SPOTLIGHT ON LAMB

MAKE DINNER MORE ENTICING BY SPICING UP YOUR CHOPS Indian-spiced lamb cutlets

Haloumi & fig paste-stuffed lamb cutlets PREP + COOK TIME 15 MINUTES SERVES 4

Using a small, sharp knife, cut a slit in the side of 12 Frenchtrimmed (600g) lamb cutlets without cutting all the way through, then open them out flat. Combine 185g coarsely grated haloumi, ¼ cup chopped roasted almonds, 1 crushed garlic clove, 3 tsp chopped fresh thyme, 3 tsp flat-leaf parsley and 1 / cup fig paste. Place 1½ tbsp haloumi stuffing on each 3 cutlet, fold over to enclose, then press firmly. Season. Cook the cutlets on a heated, oiled grill plate (or grill pan or barbecue) on medium-high heat for 3 minutes on each side for medium rare or until cooked as desired.

Dukkah-crusted lamb cutlets PREP + COOK TIME 15 MINUTES SERVES 4

Place ½ cup dukkah in a small, shallow bowl. Combine 1 tbsp pomegranate molasses with 3 tsp extra-virgin olive oil in a small bowl, then brush this mixture over 12 Frenchtrimmed (600g) lamb cutlets. Sprinkle the dukkah over the cutlets to coat both sides, pressing firmly. Heat 2 tbsp olive oil in a large frying pan over medium heat and cook the lamb for 3 minutes on each side for medium rare or until cooked as desired. Serve with lemon wedges.

Rosemary & barbecue sauce lamb cutlets PREP + COOK TIME 15 MINUTES SERVES 4

Place 12 French-trimmed (600g) lamb cutlets in a shallow dish. Combine ½ cup barbecue sauce, 2 tbsp finely chopped fresh rosemary, 2 crushed garlic cloves and

2 tsp olive oil, add to the dish and turn to coat. Season. Cook the cutlets on a heated, oiled grill plate (or grill pan or barbecue), over medium-high heat for 3 minutes on each side for medium rare or until cooked as desired. Garnish with extra fresh rosemary leaves.

PREP + COOK TIME 25 MINUTES SERVES 4

Toast 1 tsp fennel and 1 tsp coriander seeds in a small, dry frying pan over medium heat for 3 minutes or until fragrant, then cool. Using a mortar and pestle, grind the seeds to a coarse powder and stir in 1 tsp ground turmeric. Add ½ cup fresh coriander,½ cup mint and 1 small chopped red chilli, pounding to a paste. Stir in 1 / cup Greek-style yoghurt. Coat 3 12 French-trimmed (600g) lamb cutlets in this paste, then cook them in a baking paper-lined frying pan over mediumhigh heat for 3 minutes on each side for medium rare or until cooked as desired. Serve with extra chilli and herbs.