Project Description

These Barbequed Lamb Cutlets with Macadamia Hummus and Parsley Oil are perfect with spicy, medium-bodied red wines like Tempranillo.


Barbequed Lamb Cutlets With Macadamia Hummus and Parsley Oil


8 large or 12 small lamb cutlets
1 tbsp (20ml) macadamia or extra virgin olive oil
Barbequed field mushrooms, to serve (optional)
Salad leaves, to serve (optional)

Macadamia Hummus

½ cup (70g) macadamias, roasted
400g can chickpeas, drained
¼ cup (60ml) macadamia oil
1 tbsp (20ml) lemon juice
1 clove garlic, peeled
Salt and pepper, to taste

Parsley Oil

½ large bunch flat leaf parsley, leaves only
2 tbsp (40ml) extra virgin olive oil
2 tbsp (40ml) macadamia oil



  1. For the hummus: Place all ingredients in a food processor with ¼ cup (60ml) water and purée until smooth. Place, covered in the fridge until needed. Makes 1 ¼ cups.
  2. For parsley oil: Blanch parsley in boiling water for 20 seconds. Drain and refresh in cold water. Drain in a damp clean Chux, muslin or coffee filter. Squeeze out, then refresh in iced water and pulse in a small food processor. Add oils to the processor and pulse again.
  3. Heat a barbeque, charcoal grill or griddle pan to high. Brush the lamb cutlets with a little oil. Season all over and cook for 2–3 minutes on each side for medium-rare or longer as desired. Let rest for 2 minutes.
  4. Put the cutlets on a warmed serving platter beside a bowl of the hummus. Drizzle the hummus with parsley oil.

This recipe was created for Selector Magazine.

Try some of my other lamb recipes:
Slow Roasted Lamb with Salad of Black-Eyed Peas & Herbs
Lamb with Greek Flavours
Lamb Mini-roast with Garlicky White Bean Purée