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Most Aussie dish ever: lamb 'Gaytime' pops

Name: Most Aussie dish ever: lamb Gaytime pops recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12
Ingredients: 115g syrup; 30.00 ml Vegemite; Finely grated zest and juice of 1/2 lemon, plus wedges, to serve; 12 French-trimmed lamb cutlets; 20.00 ml olive oil; 100g macadamia; 280g yoghurt; 1/2 bunch mint, leaves chopped

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Nov 26, 2016

Colin Fassnidge transforms lamb chops using an iconic Aussie ice cream for inspiration, and the result is both nostalgic and delicious.

1/3 cup (115g) malt syrup (from supermarkets and health food stores)
1 1/2 tbs Vegemite
Finely grated zest and juice of 1/2 lemon, plus wedges, to serve
12 French-trimmed lamb cutlets
1 tbs extra virgin olive oil
2/3 cup (100g) roasted salted macadamias, finely chopped
1 cup (280g) thick Greek-style yoghurt
1/2 bunch mint, leaves chopped

Method

1.

Combine the malt syrup, Vegemite and lemon juice in a bowl. Set aside.
2.

Drizzle cutlets with oil and season. Heat a large frypan over high heat. Cook cutlets for 2 minutes each side for medium-rare, or until cooked to your liking. Rest, loosely covered with foil, for 3-4 minutes.
3.

Place macadamias on a plate and pat cutlets dry with paper towel. Dip cutlets in malt mixture, then coat in macadamias.
4.

Combine the yoghurt, lemon zest and mint in a bowl. Serve with lamb pops and lemon wedges.