DO you know a lamb legend? Australian Lamb is sharing community stories as part of a new campaign that sees some of Australia's top chefs cook a delicious lamb meal for local legends.
It celebrates everyday heroes who have made a big, feel-good dent in 2020 and will continue through Christmas and into autumn 2021.
MasterChef legend Hayden Quinn treats his mate and undisputed legend, Jimmy Niggles, to plate of Mediterranean Lamb Cutlets.
Founder of Beard Season, a charity that encourages skin checks to combat melanoma, Jimmy was inspired to start the movement after the tragic loss of a friend to melanoma.
Having grown up on a lamb farm, Jimmy knows the importance of a yarn over the barbecue and uses his famous beard to start conversations and spread awareness.
Here's what Hayden prepared for Jimmy:
Hayden Quinn's Mediterranean Lamb Cutlets with Tomato Salad and Tahini Sauce
Serves: 4. Preparation: 35mins. Cooking: 5mins
Lamb & Marinade
- 8-12 lamb cutlets, trimmed
- 1/2 tsp dried chilli flakes
- 1 sprig fresh thyme, leaves picked
- 1 sprig fresh rosemary, leaves picked and chopped
- 1 tsp dried oregano leaves
- Zest from 1 lemon
- Sea salt and cracked black pepper
- 1/4 cup olive oil
- 1/2 cup (125ml) Greek-style yoghurt
- 1/4 cup (60ml) tahini
- Juice of 1 lemon
- 1 tbsp olive oil
- 1/2 tsp sumac
- Tomato Salad
- 1/2 cup each of flat-leaf parsley and mint
- 200g mixed cherry tomatoes, halved
- 1 Lebanese cucumber, sliced
- 1/2 cup (60g) green pitted olives, halved
- 2 shallots, thinly sliced
- 2 tbs each red wine vinegar and olive oil
- Pita bread and lemon wedges, to serve
1. Combine chilli flakes, fresh herbs, lemon zest, and a generous pinch of salt and pepper. Arrange lamb cutlets on a large plate or shallow baking dish and sprinkle both sides with the herb mixture. Press the chops with your fingers to work the herbs into the meat. Drizzle cutlets with olive oil, turn to coat, and put in the fridge for approx. 30 mins before cooking.
2. For the tahini sauce, whisk all ingredients in a bowl and season. Place in a serving bowl, cover and refrigerate for 15 minutes.
3. Toss salad ingredients in a bowl, season and place in a serving bowl.
4. Preheat a heavy-based skillet / griddle pan or barbecue to medium-high. Cook the cutlets for 2 minutes each side for pink, juicy meat, or a little longer if you prefer your cutlets well-done. Transfer to a clean plate to rest. Serve with salad, tahini sauce, warm pita bread and lemon wedges.