Michael Cahill Wattleseed Crusted Lamb Cutlets with Smoked Salt
- Prep time 1Hr
- Cook time 30Min
- Technique Roast
- Meat Lamb
- Cut Rack
- Serves 120
These Wattleseed crusted lamb cutlets are roasted to perfection with a unique earthy, coffee-like flavour from the wattle seed. The lamb is seasoned with native thyme smoked sea salt, adding complex thyme, mint and peppery notes with a bold smokiness. The cutlets are coated with Manuka honey and Dijon mustard, giving a slightly sweet, glossy crust and tender, juicy meat, ideal for canapé or cocktail service.
Ingredients
Lamb Cutlets
- 20 × 6-pin lamb racks
- Medium cracked black pepper – to taste
- 200 g wattle seed
- 100 g Dijon mustard
- 200 g Manuka honey
Smoked Salt
- Sea salt – as required
- Native thyme – as required
- Blue gum shavings – as required
Method
Smoked Native Thyme Salt
- Cold smoke sea salt flakes with blue gum using a cold-smoking device for 2 hours.
- Add native thyme and blend in a food processor until a fine powder forms.
Lamb Cutlets and Crust
- Process whole wattle seed kernels in a food processor or NutriBullet to a grain-like consistency — do not overprocess; this creates texture.
- Clean bones and remove excess fat from the lamb racks.
- Season liberally with black pepper and sear the lamb on a flat grill until well-coloured. Refrigerate until cooled.
- Coat the meat (not the bones) with Manuka honey, cover, and refrigerate overnight on a baking tray to allow any liquid to drain.
- Cover the bones with foil to maintain a white appearance during roasting.
- Mix Dijon mustard and Manuka honey into a thick paste and spread over the lamb fillets.
- Coat the fillets liberally with wattle seed, pressing lightly to ensure adhesion.
- Place the lamb racks on a gastro pan lined with baking paper.
- Roast at 140°C until the internal temperature reaches 51°C. Medium-rare is 54–57°C; removing at 52°C allows for slight carryover cooking. This gentle roast breaks down connective tissue and releases the flavour of the wattle seed.
- Rest for 10–15 minutes, then slice as required for service.
- For service, push cutlets across a hot flat top and season generously with native thyme smoked salt.
