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  • Recipe Room  »  BBQ lamb cutlets & olive waldorf



    • 8 lamb cutlets, French trimmed
    • 1 tsp ground cumin
    • salt and pepper
    • 1 tbsp extra virgin olive oil
    • 2 Pink Lady apples, sliced finely
    • 4 sticks celery, sliced finely
    • ½ cup walnuts, toasted and chopped
    • ½ bunch parsley leaves, torn
    • ¼ cup mixed olives, pitted
    • ½ cup mayonnaise

    BBQ lamb cutlets & olive waldorf


    Sprinkle the lamb cutlets with cumin, then season with salt and pepper. Rub with olive oil, then arrange on a hot barbecue grill. Cook for 3 minutes each side, until medium.

    Meanwhile, combine the apples, celery, walnuts, parsley and olives, then toss with the mayonnaise. Serve with the barbecued lamb cutlets.

    Submitted by
    Fast Ed

    Tips and Tricks

    • Because of their high oil content, nuts may easily go rancid if not properly stored. Walnuts will last 6 months in the pantry in a tightly closed container, but are better stored in the fridge where they will last at least a year.

    • Celery stores best in your fridge with leaves and base trimmed. Wrap in foil or a plastic bag and use within 7 days.

    • Keep parsley in a glass of water and wrapped in a plastic bag in your fridge. Parsley should last a week or so stored in this way. Remember to change the water regularly to prevent mould and decay.

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