A decade ago, Nellie Kerrison opened the doors to a very special business in Cheltenham called Relish Mama. For food lovers Relish Mama is a very special place with the values of family. Relish Mama boasts a reputation as one of the best cooking schools in Melbourne. The school itself is stunning and is a uniquely inspiring and creative space. Nellie teaches people the joys of food and delights in sharing her knowledge, skills and of course, her recipes. All classes include enjoyment of all the dishes cooked during class and served with wonderful wines. It is all about ‘real food’ and ‘real’ people.
Nellie shared with us a sneak peek of her amazing lamb dish from her Recipes from a shared table & the Relish Mama kitchen book.
Serves 8 as a canapé / starter
INGREDIENTS
1 tablespoon pomegranate molasses
1 tablespoon honey
8 small lamb cutlets, well trimmed
1 tablespoon olive oil
2 tablespoons dukkah
Yoghurt dressing
½ cup natural or Greek yoghurt
¼ cup tahini paste
Juice of ½ lemon
Sea salt
METHOD
Whisk pomegranate molasses and honey in small bowl and set aside.
To make the yoghurt dressing, mix together the yoghurt with 2 tablespoons freshly squeezed lemon juice as well as ¼ cup tahini paste.
Season lamb well with salt and olive oil while your bbq grill is reaching optimum temperature. You are looking for direct heat (all burners are on).
Once ready to grill, place cutlets on bbq and cook for 2 minutes on each side (total 4 minutes). This a delicate cut of meat so following the timing above will ensure medium rare.
Transfer lamb to a plate and very loosely cover with foil to rest and keep warm for just 1-2 minutes. Holding each cutlet by bone end, dip both sides of meat in dukkah to coat and transfer to platter. Drizzle pomegranate mixture over cutlets and serve and dollop on the tahini yoghurt.