In this episode weβre firing up the grill for juicy, grass fed, Mudgee Meat lamb cutlets marinated with mild red chilli πΆοΈ, thyme πΏ, sage, parsley, cumin, fennel, garlic π§ and smoked paprika π₯ β finished with a kiss of honey π― and a splash of olive oil.
Paired with a crisp sugar snap pea + pea + feta salad π₯ and a zingy honey-mustard dressing π₯π.
Itβs all done, dusted and on the table in just 30 minutes β±οΈ β big on flavour, fast cook, zero stress!