Lennox Hastie’s barbecued spring lamb cutlets

The beauty of spring lamb ­cutlets lies in their tenderness and delicate flavour. I like to grill these cutlets for just a few minutes on each side.

Grilled spring lamb cutlets. Picture: Nikki To

Lennox Hastie

less than 2 min read

11:58AMSeptember 20, 2023.

Updated 10:51AMJanuary 22, 2024

The Weekend Australian Magazine

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Spring is the season of rebirth, and nothing symbolises this renewal quite like new season milk-fed lamb. The beauty of spring lamb ­cutlets lies in their tenderness and delicate flavour. I like to grill these cutlets for just a few minutes on each side, enough to render the creamy fat crisp while ensuring the meat remains blush inside.

It is enough to make me welcome the ever-advancing march of time with open arms.

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RECIPE: Grilled lamb chops with peppers

Ingredients

• 1 rack of new season lamb, Frenched
• ½ bunch flat-leaved parsley, finely chopped
• ½ bunch mint, finely chopped
• ½ bunch coriander, finely chopped
• 1 clove garlic, finely chopped
• 1 teaspoon mustard
• Sea salt
• 80ml olive oil
• 15ml sherry vinegar
• 16 Padron peppers

Method

1. Remove your lamb rack from the fridge and allow to come to room temperature.
2. For the green sauce combine the parsley, mint, coriander, garlic, mustard, a pinch of salt, and half the olive oil. Blend to a paste before adding the sherry vinegar and the remaining olive oil, adjusting the consistency as required.
3. Fire up your barbecue. When it’s hot, place the lamb rack fat side down and season well with a good sea salt. Allow the fat to render and caramelise for 4-5 minutes. Remove lamb rack and allow to rest; when cool enough to touch, carve the rack into cutlets.
4. Return the cutlets to the barbecue, seasoning well. Cook for 3-4 minutes each side then remove and allow to rest in a warm place for 5 minutes.
5. Toss the Padron peppers with a little olive oil and a pinch of salt then place on the barbecue for 3-4 minutes, turning occasionally, until they have blistered and charred slightly. Remove from the heat and set aside.
6. Serve the lamb with the grilled peppers and vibrant green sauce. Serves 2