Aussie Wattleseed & Macadamia Crusted Lamb Cutlets – Authentic Australia Recipe
Outback-inspired seared lamb cutlets crusted with nutty roasted wattleseed and Queensland macadamias.
- Country of Origin
- 🇦🇺 Australia (Australasia, Oceania)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Australian lamb cutlets, Crushed macadamia nuts, Roasted chat potatoes, Roasted wattleseed, Rosemary
Ingredients for Aussie Wattleseed & Macadamia Crusted Lamb Cutlets (4 Servings)
- 1.25 lbs (or 2.5 cups) Australian lamb cutlets, prepped into bite-sized pieces
- 1.5 cups crushed macadamia nuts, washed and trimmed
- 1 cup roasted chat potatoes
- 1 medium onion and 3 cloves garlic, finely minced with roasted wattleseed
- 1.5 tbsp traditional Australia seasoning (rosemary, garlic)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together roasted wattleseed, rosemary, garlic, cooking oil, and sea salt in a bowl to form a fragrant Australia marinade.
- Coat Australian lamb cutlets and crushed macadamia nuts thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear Australian lamb cutlets and crushed macadamia nuts for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with roasted chat potatoes, and serve immediately.