Traditional lamb cutlets with basil sauce

Traditional lamb cutlets with basil sauce

Serves: 4  |  Preparation time: 10 mins  |  Cooking Time:  20mins (plus resting time)


12x Tasman traditional lamb cutlets
2 tbsp fresh thyme leaves
Extra virgin olive oil
Sea salt
Black pepper, freshly ground
400g fresh mushrooms, torn
2 tablespoons fresh flat-leaf parsley 
1 lemon


⅓ cup pine nuts
¾ cup fresh basil
3-5 tablespoons balsamic vinegar


  1. Using a pestle and mortar, grind the thyme and mix in a little of the olive oil. Rub over both sides of the cutlets and put to one side.
  2. Cook the mushrooms dry on the bars of a hot barbecue or griddle pan long enough to mark them both sides. Put into a large bowl.
  3. Cook the cutlets for 3-4 minutes on each side until golden for medium.
  4. When cooked, put the lamb cutlets into the bowl with the mushrooms and drizzle over a little olive oil. Tear the parsley into large pieces and add with a decent squeeze of lemon juice. Season lightly and toss. Put aside to rest.
  5. To make the sauce, pound the pine nuts and basil separately with the pestle and mortar. Blend together with some olive oil. Add enough balsamic vinegar to give it a good tang.
  6. Toss the lamb and mushrooms once more.
  7. Serve with the sauce and a simple rocket salad on the side. Enjoy!

Results may vary.