INGREDIENTS
12 lamb cutlets, French trimmed (ask your butcher to do this)
2-3 long zucchini
4 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon ground cumin
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
sea salt and freshly ground pepper
METHOD
Combine all the ingredients except the lamb and zucchini in a shallow bowl. Brush the cutlets with the oil mixture.
Using a vegetable peeler, shave the zucchini into long strips. Place two strips on the bench with the ends overlapping to make one long strip. Season and wrap each cutlet in zucchini and secure with a toothpick. Brush the zucchini with the olive oil and season. Grill on a preheated barbecue for 2-3 minutes each side or until cooked to your liking. Arrange on a platter with the Chickpea, Fennel and Artichoke Salad with Lemon and Date Dressing.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.