In this episode we’re firing up the grill for juicy, grass fed, Mudgee Meat lamb cutlets marinated with mild red chilli 🌶️, thyme 🌿, sage, parsley, cumin, fennel, garlic 🧄 and smoked paprika 🔥 — finished with a kiss of honey 🍯 and a splash of olive oil.
Paired with a crisp sugar snap pea + pea + feta salad 🥗 and a zingy honey-mustard dressing 🥄🍋.
It’s all done, dusted and on the table in just 30 minutes ⏱️ — big on flavour, fast cook, zero stress!
