Barbecued lamb cutlets

Barbecued lamb cutlets



Prep Time


Cook Time



12 Lamb cutlets

200g Haloumi cheese

200g Kipfler potatoes

250g Hummus

150g Green beans, sliced

½ Preserved lemon, pulp discarded

1 Red chilli

½ cup Fresh mint

2 tablespoons Dukka

1 Lemon

4 tablespoons Extra virgin olive oil

Salt and pepper to season


  • Boil potatoes until tender. Drain and cool to peel and slice into diagonals. Season with juice of half a lemon, 2 tablespoons olive oil and salt and freshly ground pepper. Blanch, drain sliced green beans and add to potatoes.
  • Slice preserved lemon into thin strips. Halve and deseed chilli, slice into thin strips. Cut haloumi cheese into 1cm thick slices.
  • Preheat barbecue to medium heat. Season lamb cutlets with salt and pepper and cook for 3-4 minutes on griddle bars. Remove and rest. Cook haloumi on flat griddle until golden brown and crunchy. Squeeze with lemon.
  • Serve green beans, potatoes and haloumi, topped with lamb cutlet spread with hummus and sprinkled with dukka.
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