Tom Walton's BBQ Lamb Cutlets with Birch & Waite Greek Style Yoghurt, Feta & Dill Dressing with Summer Veggies & Green Goddess Cabbage, Pea & Mint Slaw

Serves: 4
Prep time:

Lamb Cutlets8
Salt & Fresh Ground Black Pepper
Eggplant Sliced Into 1cm Rounds1 medium
Red Capsicums, Cut Into Quarters, Seeds Removed2
Zucchini, Sliced 5mm Thick On The Angle2 medium
Olive Oil3 tbsp
Handful Flat Leaf Parsley Leaves, Roughly Chopped
White Cabbage, Finely Sliced1/4
Small Radish, Cut Into Quarters1/2 bunch
Snow Peas, Finely Sliced6
Handful Dill Sprigs, Roughly Chopped
Large Handful Mint Leaves
Frozen Peas, Defrosted1/2 cup
Lemon Wedges, To Save
Green Goddess Dressing & Sauce


  1. LAMB CUTLETS: Place lamb cutlets in a shallow dish, season with salt and pepper, drizzle with ¼ cup Birch & Waite Greek Style Yoghurt, Feta & Dill Dressing and toss over well to marinate for at least 30 minutes at room temp or longer in the fridge.
  2. Prepare a BBQ or preheat a grill plate over a high heat.
  3. SUMMER VEGGIES: Brush or toss eggplant, capsicum and zucchini with the olive oil and season well with salt and pepper.
  4. TO COOK: Grill lamb cutlets and veggies for approx. 15 minutes. Brush lamb cutlets with more Birch & Waite Greek Style Yoghurt, Feta & Dill Dressing during cooking and turn every 3 minutes to cook evenly. Turn veggies at similar time until nicely coloured and softened. Remove lamb and veggies to plates and allow to rest for 2-3 minutes.
  5. SLAW: While lamb and veggies cook and rest, make Green Goddess salad by combining cabbage, radish, snow peas, herbs, peas and 1/3 cup of Birch & Waite Green Goddess Dressing & Sauce. Season with salt and pepper and toss well to dress.
  6. Plate up, serve and enjoy. Drizzle generously with either Birch & Waite dressing!

Created by Tom Walton for Birch & Waite.

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