Aussie BBQ Lamb Cutlets with Whipped Feta

8–12 Aussie lamb cutlets (frenched)*

2 tbsp olive oil

2 tbsp The Spice People Australian Native BBQ Rub

Whipped Feta Base

200g Greek feta

½ cup Greek-style yoghurt

1 tbsp olive oil

To serve

1-2 large heirloom tomatoes, sliced

60g rocket leaves

Handful fresh mint leaves 

Handful fresh parsley leaves

¼ cup Greek salad dressing

Freshly cracked black pepper

Coat cutlets in olive oil and sprinkle on one side with the Native BBQ Rub 

Blend feta, yoghurt and olive oil in a food processor until silky smooth. Spread onto the base of a serving platter. Arrange sliced tomatoes, rocket, mint and parsley leaves around the whipped feta. Season tomatoes with pepper. 

Preheat grill or barbecue on high.  Grill cutlets over high heat for 2–3 minutes per side for medium-rare. Cook 1-2 minutes longer for medium-well.

Arrange cutlets over the whipped feta bed and serve salad dressing on the side. 

*Note: For this recipe we used gourmet pasture-raised doper lamb cutlets, already frenched, from Hudson Meats. A frenched lamb cutlet has the meat and fat trimmed away from the end of the rib bone, leaving it clean and exposed for an elegant, restaurant-style presentation.

Achieving the Perfect Sear: Ensure cutlets are brought to room temperature 15 minutes before cooking and coat them generously in oil alongside the spice blend. High direct heat creates a caramelized crust quickly without overcooking the tender pink centre.