Saltbush Lamb Lollipops with River Mint Sauce
Ingredients
Saltbush Lamb Lollipops with River Mint Sauce
- 12 lamb cutlets, French-trimmed
- 1 tbs Warndu Native Thyme Oil (or extra virgin olive oil)
- 3 tsp Warndu Native Salt & Pepper seasoning, plus extra, to serve
- River mint sauce
- 2 Lebanese cucumbers, coarsely grated
- 1 cup (280g) natural Greek-style yoghurt
- Pearls of 2 finger limes
- 1 tbs chopped mint
- 2 tsp Warndu Aussie Wild Mint or dried river mint
- 1/2 tsp garlic powder (or one small clove of fresh garlic can be used instead)
Method
1
Place cutlets in a large bowl with native thyme oil and native salt and pepper seasoning. Toss to coat and then rub marinade all over cutlets. Cover and chill for at least 1 hour, or overnight, to marinate.
2
For the sauce, place cucumber in a fine sieve and sprinkle with salt flakes. Stand for 10 minutes, then squeeze to remove excess liquid. Place in a medium bowl with remaining ingredients, stir until combined.
3
Check seasoning. Chill until ready to serve. Heat a barbecue or chargrill on high. Grill lamb for 2-3 minutes each side for medium-rare. Set aside, loosely covered with foil, for 5 minutes to rest.
4
Serve lamb lollipops with river mint sauce and extra seasoning on the side.
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