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Marinated Outback Lamb cutlets | skordalia | tomato & mint salad


Outback Lamb cutlets, (use more if needed, you should allow for 3-4 cutlets per person) You can use any chop you like for this recipe, shoulder chops are great!

Marinade (see below)

Skordalia (see below)

Tomato & mint salsa (see below)


1 tbsp tomato paste

1 tbsp harissa paste

3 tbsp olive oil

2 garlic cloves

good pinch sea salt flakes

Freshly ground black pepper

Place cutlets in a shallow dish. Combine all ingredients and pour the marinade over the lamb, leaving to marinate in the fridge for at least 1 hour. Remove from the fridge, rest on the bench for 10 minutes and then either BBQ or pan fry until cooked to your liking. Usually 3-4 minutes each side is perfect.


3-4 potatoes

4 cloves garlic

1 tbsp lemon juice

¾ cup olive oil

¾ cup milk

Peel and cook potatoes. When done, cool slightly and roughly chop. Place potatoes, garlic, salt and lemon juice in a food processor and begin blending. Add olive oil in a thin stream and until all the oil is incorporated. Add the milk slowly until combined. Serve at room temperature.


4 diced tomatoes. Alternatively, grab a punnet or 2 of cherry tomatoes and cut in half. you can also use different coloured ones to add variety.

2 tbsp finely chopped mint

2 spring onions, thinly sliced

Favourite goats cheese (Meredith Dairy is mine!)

Combine all ingredients, season with salt and crumble cheese on top to serve.

Sometimes I go totally old school with this classic tomato and onion dish - and I sprinkle a teaspoon of sugar on top, then douse it liberally with my favourite vinegar (balsamic or white wine). It takes me back to my childhood when the white onion rings and sliced tomatoes would be marinated (pickled?) in brown vinegar and sugar before being served up with mutton for lunch. It was a tongue tingling combination that definitely cleared tour nasal passages, but I loved the combination! Feel free to go all creative with this recipe. You can easily replace the mint with basil, the spring onions with red onion - whatever you have on hand.


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