Recipe: Lemon Myrtle and Parmesan Crusted Lamb Cutlets with Couscous »

The Australian Superfood Company adds Vitamin C to lamb

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Lemon Myrtle and Parmesan Crusted Lamb Cutlets with Couscous  from The Australian Superfood Company

Lemon Myrtle and Parmesan Crusted Lamb Cutlets with Couscous from The Australian Superfood Company [©The Australian Superfoods Company]


More of us are discovering how easy it is to incorporate native foods into our everyday cooking. This lamb cutlet recipe from The Australian Superfood Company is a perfect example of how even the most traditional of recipes can be deliciously spiced up with just one of our native foods.

They write: Impress your guests with this gorgeous lamb cutlet recipe. Our Lemon Myrtle gives it a fresh citrus aroma and is packed full of antioxidant and mineral properties, as well as being a high source of Vitamin C.

Dinner is served!

Lemon Myrtle and Parmesan Crusted Lamb Cutlets with Couscous

Prep time: 15 mins | Cook time: 30 mins | serves 4



  • ½ cup plain flour
  • 2 eggs, whisked
  • 1.5 tbsp finely chopped thyme leaves
  • 1.5 cup breadcrumbs
  • 3 tbsp finely grated parmesan
  • 1 tbsp lemon myrtle [Ed: dried powdered]
  • Sea salt and freshly ground black pepper, to season
  • 12 French-trimmed lamb cutlets, at room temperature
  • 3 tbsp olive oil


  •  1 cup whole-wheat couscous
  • 1¼ cups very hot tap water
  • 15-ounce can chickpeas, drained and rinsed
  • ¼ cup fresh mint leaves, torn
  • 3 tbsp fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper


Lamb: place the flour and whisked eggs in separate shallow bowls. Combine thyme, lemon myrtle, breadcrumbs, salt, pepper and parmesan in another shallow bowl.

Dust the lamb cutlets with flour, shaking off excess, then dip them in the eggs and coat in the breadcrumb mixture, pressing mixture to ensure that it sticks.

Heat oil in a large frying pan over medium-high heat. Cook the lamb, in batches, for 4-6 minutes, or until golden brown and medium-rare, turning halfway. Drain on a paper towel.

Couscous: combine the couscous and water in a large bowl. Cover tightly with plastic wrap [Ed: or a lid or plate] and let it stand until the water is absorbed and the couscous is tender (about 10 minutes). Fluff with a fork. Add the chickpeas, mint, lemon juice, oil, salt, and pepper to the bowl and toss. Serve next to the lamb and enjoy!


This recipe has been reproduced with the kind permission of the The Australian Superfood Company. Lemon Myrtle can be purchased from The Australian Superfood Company or your native food supplier.

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February 21st, 2018
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