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Saltbush lamb lollipops with river mint sauce

Name: Saltbush lamb with mint sauce recipe
Yield: 4
Ingredients: 12 lamb cutlets, French-trimmed; 20.00 ml Warndu Native Thyme Oil (or extra virgin olive oil); 3 tsp Warndu Native Salt & Pepper seasoning, plus extra, to serve; 2 Lebanese cucumbers, coarsely grated; 280g yoghurt; Pearls of 2 finger limes; 20.00 ml chopped mint; 2 tsp Warndu Aussie Wild Mint or dried river mint; 1/2 tsp garlic powder (or one small clove of fresh garlic can be used instead)

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by Rebecca Sullivan

CHEF

Sep 22, 2023

Take these little lamb lollipops to the next level with this punchy native seasoning.

12 lamb cutlets, French-trimmed
1 tbs Warndu Native Thyme Oil (or extra virgin olive oil)
3 tsp Warndu Native Salt & Pepper seasoning, plus extra, to serve

River mint sauce

2 Lebanese cucumbers, coarsely grated
1 cup (280g) natural Greek-style yoghurt
Pearls of 2 finger limes
1 tbs chopped mint
2 tsp Warndu Aussie Wild Mint or dried river mint
1/2 tsp garlic powder (or one small clove of fresh garlic can be used instead)

Method

1.

Place cutlets in a large bowl with native thyme oil and native salt and pepper seasoning. Toss to coat and then rub marinade all over cutlets. Cover and chill for at least 1 hour, or overnight, to marinate.
2.

For the sauce, place cucumber in a fine sieve and sprinkle with salt flakes. Stand for 10 minutes, then squeeze to remove excess liquid. Place in a medium bowl with remaining ingredients, stir until combined.
3.

Check seasoning. Chill until ready to serve. Heat a barbecue or chargrill on high. Grill lamb for 2-3 minutes each side for medium-rare. Set aside, loosely covered with foil, for 5 minutes to rest.
4.

Serve lamb lollipops with river mint sauce and extra seasoning on the side.