Australia Day lamb recipe!

January 20, 2010

Here’s a recipe that will have your BBQ pumping this Australia Day – lamb with macadamia and semi dried tomato pesto. Yum!


300g semi dried tomatoes

2 tablespoons olive oil

1 ¼ cups chopped raw macadamias

2 teaspoons chopped rosemary

1-2 tablespoons of the semi dried tomato oil

8-12 trimmed lamb cutlets


Place 300g semi dried tomatoes (reserve the marinating oil) in a small food processor along with 2 tablespoons olive oil and process until chopped but not quite smooth. Remove from the food processor and transfer to a bowl.

Stir through 1 ¼ cups chopped raw macadamias and 2 teaspoons chopped rosemary, along with 1-2 tablespoons of the semi dried tomato oil to make a moist, pesto like consistency. Cover and set aside.

Heat a hot plate on barbeque over medium high heat. Brush 8-12 trimmed lamb cutlets with a little olive oil and sprinkle with salt and pepper. Cook in batches for 3-4 minutes each side or until done to your liking, covering the cooked cutlets in foil to keep warm as you cook the remaining ones.

Serve the cutlets with a large spoonful of macadamia pesto and salad.


This macadamia pesto is also ideal for serving as a dip with vegetables such as carrots, capsicum and green beans.

For more great recipes click here!

Want More?

Have our best reads delivered straight to your inbox every week by subscribing to our newsletter.



You Said


Win a holiday to Bali
Win a holiday to Bali