Amelia Park Lamb Cutlets w/ Burnt carrot hummus, mint and carrot top chimichurri

Top Perth chef Scott Bridger loves working with local WA produce and one of his favourite cuts to cook are Amelia Park lamb cutlets. Try this mouthwatering version and impress your family and friends.

Recipe by Scott Bridger – executive chef and restaurateur, Scott has worked in and owned multiple food venues across Perth including Bib & Tucker, May Street Larder, Pogo and Japanese whiskey bar, Goody Twos. Across all his venues Scott’s menus offer a consistent food philosophy – create fun and flavoursome food with no compromise on quality whilst utilising the best produce Western Australia has to offer. Scott’s take on modern Australian cuisine is to utilise what’s in season at its full potential – utilising the abundance of fresh seafood and proteins from our clean oceans and pastures.

Amelia Park Lamb Cutlets w/ Burnt carrot hummus, mint and carrot top chimichurri

2

INGREDIENTS

Lamb

1 rack of Amelia Park lamb or 8 pre-cut cutlets
Olive oil
Salt
Large bunch of rosemary
Bunch thyme
Butchers twine

Burnt carrot hummus

1 bunch baby carrots with green tops on
1 tin of chickpeas
2 cloves garlic
1 tbsp tahini
Juice of ½ lemon
¼ cup Block 275 canola oil
1 tbsp toasted sesame
1 tsp toasted cumin seeds
Sea salt

Mint Chimichurri

1 small shallot finely chopped
2 cloves garlic finely chopped
1 bunch mint chopped
Small bunch coriander
Washed carrot tops
1 tbsp red wine vinegar
¼ cup olive oil
1 tsp salt

Method

Lamb

Make a basting brush tyring the herbs together with the twine.
To cook the lamb- heat a BBQ to high then seal the lamb for 2 minutes on each side basting with olive oil, then remove and leave to rest for 5-10 minutes.
Just before serving the lamb, place the lamb back on the grill for a further 1 minute with a further baste of the olive oil before serving

Burnt carrot hummus

Remove the green tops of the carrots and wash.
Lightly oil the carrots and grill till dark and soft on all sides then shop into small pieces.
Toast the cumin and sesame seeds.
Place the drained chickpeas, garlic and lemon in a blender, when smooth add the tahini and a little water to loosen.
Stream in the olive oil till thick and smooth
Fold in the charred carrots and toasted seeds and season with salt to taste.

Mint Chimichurri

Mix all ingredients well just before serving

Lamb

1 rack of Amelia Park lamb or 8 pre-cut cutlets
Olive oil
Salt
Large bunch of rosemary
Bunch thyme
Butchers twine

Burnt carrot hummus

1 bunch baby carrots with green tops on
1 tin of chickpeas
2 cloves garlic
1 tbsp tahini
Juice of ½ lemon
¼ cup Block 275 canola oil
1 tbsp toasted sesame
1 tsp toasted cumin seeds
Sea salt

Mint Chimichurri

1 small shallot finely chopped
2 cloves garlic finely chopped
1 bunch mint chopped
Small bunch coriander
Washed carrot tops
1 tbsp red wine vinegar
¼ cup olive oil
1 tsp salt

Lamb

Make a basting brush tyring the herbs together with the twine.
To cook the lamb- heat a BBQ to high then seal the lamb for 2 minutes on each side basting with olive oil, then remove and leave to rest for 5-10 minutes.
Just before serving the lamb, place the lamb back on the grill for a further 1 minute with a further baste of the olive oil before serving

Burnt carrot hummus

Remove the green tops of the carrots and wash.
Lightly oil the carrots and grill till dark and soft on all sides then shop into small pieces.
Toast the cumin and sesame seeds.
Place the drained chickpeas, garlic and lemon in a blender, when smooth add the tahini and a little water to loosen.
Stream in the olive oil till thick and smooth
Fold in the charred carrots and toasted seeds and season with salt to taste.

Mint Chimichurri