Recipe: Lamb Cutlets & Barbequed Corn

Written by
Vintage Cellars
February 16, 2017
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Looking for an excuse to spark up the BBQ? Adam D’Sylva gives us the perfect reason with this traditional lamb dish.

If you’re prepping for your next outdoor feast you should think about following these wise words from Melbourne Sommelier Kara Maisano, "Wines with refreshing acidity and smooth rounded tannins are perfect for a lazy BBQ."

A classic Shiraz is an excellent pairing for this beautiful lamb dish, kindly shared with us by renowned chef Adam D’Sylva. Try matching this with a bottle of Majella The Musician Cabernet Shiraz.

Recipe: Lamb Cutlets with Barbequed Corn

You'll need: 

12 lamb cutlets

4 cobs of corn, husk on

150g unsalted butter, softened

3 sprigs flat leaf parsley, chopped

1 clove garlic, crushed

Sea salt and pepper

This recipe serves 4.

Method:  

Step 1. Season the lamb cutlets with salt and pepper. Cook until medium and rest covered in foil while you prepare the corn.

Step 2. In a bowl mix butter, garlic and parsley until well combined.

Step 3. Place cobs of corn on the barbeque and cook for ten minutes until the outer husk is charred and the corn inside starts to steam. Peel off the husk and spoon the parsley butter onto the corn.