Lamb Cutlets and Spring Salad with sunflower, parmesan and herb dukkah

Bright, fresh, and full of spring energy, this dish brings together golden Amelia Park lamb cutlets, a vibrant quinoa salad, and a moreish sunflower-parmesan dukkah. It’s light to prepare, beautiful on the plate, and perfect for easy entertaining or a nourishing weeknight meal.

Recipe by Kate Flower – Food Stylist, Recipe Developer and Creative Director

With over 25 years in the food industry and the last 15 focused on food styling, recipe development, and culinary storytelling, Kate brings a deep understanding of how food performs — and how to make it shine. Kate has worked across every corner of the food world: with restaurateurs, producers, farmers, creatives, caterers, and major brands. She runs a purpose-built kitchen studio in Perth, has published three cookbooks under the A Local Table banner and is launching a foodie podcast Curious Cooks.
Instagram @Kate Flower @curiouscookspodcast

048 Amelia Park Lamb Rack 250502 Wyldxflower

4 people

INGREDIENTS

Lamb

12 Lamb Cutlets

Marinade

¼ cup extra virgin olive oil
3 cloves garlic, minced
2 tbsp dried herbs rosemary, parsley, thyme, mint (or fresh)
1 tsp sumac (optional)
Generous sea salt and black pepper

Sunflower, herb and parmesan dukkha

¾ cup toasted sunflower seeds
2 garlic cloves, minced
1 cup mixed fresh herbs (we used parsley, oregano, rosemary), finely chopped
½ cup grated parmesan
1 lemon, zested
Oil to coat
Seasoning to taste

Asparagus, pea & quinoa salad with crumbled feta

1 cup quinoa, cooked
1 bunch asparagus, blanched and sliced into thirds
1 cup frozen peas, thawed in water
6 radish, finely sliced
100g Australian feta

Salad Dressing

1 lemon, juice and zest
1 tbsp apple cider vinegar
2 tbsp olive oil
1 tsp Dijon mustard
1 tsp honey (or to taste)

Method

CUTLETS

Place all marinade ingredients on a large plate and stir well to combine.
Roll each of the lamb cutlets through the marinade, cover and allow lamb to reach room temperature.
Preheat a frypan to medium high.
Place cutlets in a hot pan, lid on and cook for 4 mins on one side.
Flip and cook for about 4 minutes, covered, on the other side.
Remove cutlets to a fresh plate, cover loosely with foil and set aside to rest.

SALAD

Toss chopped herbs through quinoa.
Mix dressing ingredients together and drizzle across the quinoa and toss to coat.
Plate quinoa on a large platter, add spring vegetables and gently toss through. Finish with crumbled feta.

Sunflower Dukkah

Roughly chop toasted sunflower seeds.
Toss all ingredients together in a bowl, add enough oil to coat (2 tbsp) and taste for seasoning.

To Serve

Lay rested lamb cutlets on top of the spring salad and sprinkle with the sunflower seed and herb dukkah.