Spice rubbed lamb cutlets with hummus & char grilled vegetables


Prep time30 minutes
Meal categoryLunch Dinner
Recipe sourceMeat and Livestock Australia


Grill extra vegetables and add to salads or sandwiches for lunch.


1Teaspoon (Metric)coriander seeds (crushed)
2Teaspoon (Metric)ground cumin
2Teaspoon (Metric)sesame seeds
12 French fully trimmed lamb cutlets
1 large cobs corn (hush and silk removed)
400Grampeeled pumpkin (cut into 5mm thick slices)
2Bunchasparagus (trimmed)
75Grambaby spinach leaves
110Gramhummus (to serve)
4 small wholemeal flat breads (to serve)


  1. Combine coriander seeds, cumin and sesame seeds. Sprinkle both sides of cutlets evenly with the spice mixture.
  2. Preheat a char grill pan or barbecue over medium-high heat. Spray cutlets, corn, pumpkin and asparagus lightly with olive oil. Grill the cutlets for 2 minutes each side (for medium). Transfer to a plate, cover loosely with foil and set aside to rest for 5 minutes.
  3. Meanwhile, grill the corn, turning, for 6-8 minutes or until tender. Grill the pumpkin for 3 minutes each side and the asparagus for 1-2 minutes, or until lightly charred and tender.
  4. Cut corn kernels from cob. Divide corn, pumpkin, asparagus, spinach and cutlets between serving plates. Serve with a dollop of hummus and the flat bread.


Each serve of this recipe provides:

  • 3 serves of vegetables
  • 2 serves of grain (cereal) food
  • 1.5 serves of lean meat/alternative


Recipe reproduced with permission from Meat and Livestock Australia. For more recipes visit www.beefandlamb.com.au


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