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Easy Barbecued Lamb Cutlets

» Easy Barbecued Lamb Cutlets
Our Meats

Serves: 4

Preparation time: 10 minutes

Cooking time: 20 minutes


12 lamb cutlets

200 g haloumi cheese

200 g kipfler potatoes

250 g hummus

150 g green beans, sliced

½ preserved lemon, pulp discarded

1 red chilli

½ cup fresh mint

2 tbsp dukka

1 lemon

4 tbsp extra virgin olive oil

salt and pepper to season


  1. Boil potatoes until tender. Drain and cool to peel and slice into diagonals. Season with juice of half a lemon, 2 tablespoons olive oil and salt and freshly ground pepper. Blanch, drain sliced green beans and add to potatoes.
  2. Slice preserved lemon into thin strips. Halve and deseed chilli, slice into thin strips. Cut haloumi cheese into 1cm thick slices.
  3. Preheat barbecue to medium heat. Season lamb cutlets with salt and pepper and cook for 3-4 minutes on griddle bars. Remove and rest. Cook haloumi on flat griddle until golden brown and crunchy. Squeeze with lemon.
  4. Serve green beans, potatoes and haloumi, topped with lamb cutlet spread with hummus and sprinkled with dukka.

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