Hayden Quinn, Masterchef alumni, surfer and all round nice guy, has been enlisted by Australian Lamb in their latest campaign, inviting iconic Aussie chefs to cook their favourite Lamb dish for some of Australia’s most deserving heroes.
In the campaign, Quinn treats his mate and undisputed legend, Jimmy Niggles, to a plate of Mediterranean Lamb Cutlets. Founder of Beard Season, a charity that encourages skin checks to combat melanoma, and recent sneakers cover man, Jimmy was inspired to start the movement after the tragic loss of a friend to melanoma. Having grown up on a lamb farm, Jimmy knows the importance of a yarn over the BBQ and uses his famous beard to start conversations and spread awareness. Growing up in the surf, Hayden understands the value of early melanoma detection; “We’re the sunburnt country, so to be able to spread the word about getting skin checks and saving lives is pretty amazing – and I wanted to say a big thanks to Jimmy for all the work he’s done.”
Get stuck into Hayden’s famous lamb cutlets below.
Mediterranean Lamb Cutlets [Serves 4]
Lamb & Marinade
8-12 lamb cutlets, trimmed
1/2 tsp dried chilli flakes
1 sprig fresh thyme, leaves picked
1 sprig fresh rosemary, leaves picked and chopped 1 tsp dried oregano leaves
Zest from 1 lemon
Sea salt and cracked black pepper
1/4 cup olive oil
1⁄2 cup (125ml) Greek-style yoghurt 1⁄4 cup (60ml) tahini
Juice of 1 lemon
1 tbsp olive oil
1⁄2 tsp sumac
1⁄2 cup each of flat-leaf parsley and mint 200g mixed cherry tomatoes, halved
1 Lebanese cucumber, sliced
1⁄2 cup (60g) green pitted olives, halved 2 shallots, thinly sliced
2 tbs each red wine vinegar and olive oil
Combine chilli flakes, fresh herbs, lemon zest, and a generous pinch of salt and pepper. Arrange lamb cutlets on a large plate or shallow baking dish and sprinkle both sides with the herb mixture. Press the chops with your fingers to work the herbs into the meat. Drizzle cutlets with olive oil, turn to coat, and put in the fridge for approximately 30 mins before cooking.
For the tahini sauce, whisk all ingredients in a bowl and season. Place in a serving bowl, cover and refrigerate for 15 minutes.
Toss salad ingredients in a bowl, season and place in a serving bowl.
Preheat a heavy-based skillet / griddle pan or barbecue to medium-high. Cook the cutlets for 2 minutes each side for pink, juicy meat, or a little longer if you prefer your cutlets well-done. Transfer to a clean plate to rest. Serve with salad, tahini sauce, warm pita bread and lemon wedges.