Lamb Cutlets with Wild Hibiscus Flavour Pearls and Macadamia & Lemon Myrtle Crumb

These lovely Lamb Cutlets are packed full of native Australian flavours. A great canape option for your next party. I just adore the crunch of the Macadamia nuts in the crumb. Wild Hibiscus Flavour Pearls add a stunning flavour contrast as well as bling to the dish. Perfect to just pop in the oven at the last minute too, they can be prepared and ready to go hours earlier.

What you’ll need

• Lamb Cutlets – allow 1 to 2 per person Canape style or 3 for a main course with veg/salad
• Olive Oil
• Salt & Pepper
• Bread – we used a few slices of day old Sourdough
• Onion – fine dice
• 1/4 c Macadamias – chop
• 1 tsp Lemon Myrtle (dried leaf) or Thyme as a substitute
• 2 tbsp Butter
• Wild Hibiscus Flavour Pearls

To do

Lets clean up the Lamb cutlets a little. Keep the fat or not, it’s entirely up to you. I like to trim the flesh near the bone for this type of dish and give it a bit of a scrape with my knife to clean up the bone. It will be nicer for your guests to pick up that way too.

We need to quickly seal off the Lamb. Lightly oil and season the cutlets. Pop them on to a super hot pan or BBQ and quickly colour each side. Just colour them, don’t cook them as they will be cooked in the oven later with the crumb topping. Put them directly on to a baking tray to cool.

Next

Sauté the finely diced Onion in a little Olive oil until golden. Add a couple of tablespoons of Butter and just melt it with the Onion. Break up your Bread and give it a quick blitz in the blender to make some coarse crumbs. Add these to the Buttery Onion mix. If the crumb is not wet enough to just hold when you squish it in your hand add a little more melted Butter. If it’s too wet add a little more crumb. Pop in a teaspoon of Lemon Myrtle or Thyme and a 1/4 cup of chopped Macadamias. Season the mix well.

Pile a generous amount on to each cutlet. Be sure to give the crumb a good squish so it stays in a niceish pile. 

They are now ready to be baked or refrigerated for later.

To serve

Preheat your oven to 200c

Pop the Lamb in and bake for around 10 minutes or until the crumbs are looking nice and crisp. (if you have refrigerated the Lamb please allow it to come to room temperature before baking)

Carefully transfer the cooked Lamb to a serving platter (use a spatula so the crumbs don’t fall off) and top each cutlet with some Wild Hibiscus Flavour Pearls before serving. 

**Take a peek at our other flavours, just click  HERE  There are plenty of others to choose from.