• Prep time 10Min
  • Cook time 10Min
  • Technique Sear
  • Meat Lamb
  • Cut Rack
  • Serves 4

Great for little ones to nibble on, give the kids lots to enjoy



  • 300 g True Aussie lamb mince
  • ¼ cup herb and garlic tomato paste
  • 1 tsp Moroccan spice mix
  • frenched lamb cutlets
  • ⅓ cup hummus
  • carrot and cucumber sticks
  • cherry or grape tomatoes
  • wedges of lettuce
  • plain rice crackers
  • lemon wedges



1.Combine the lamb mince, tomato paste and spice mix. Shape the mixture into small meatballs – about 2tsp of mixture for each. Add enough oil to a medium-sized, heavy based frypan to come one-third of the way up the side of the pan. Heat the oil over a moderately high heat. Cook the meatballs in 2 batches until golden and cooked through. Drain on absorbent paper. Allow the oil to reheat between batches.

2.Brush each cutlet lightly with oil. Preheat the char-grill pan to hot before adding the cutlets.Cook cutlets on one side until the first sign of moisture appears on the top. Turn and cook further until done to your preference. Turn once only. Remove cutlets from heat, loosely cover with foil and rest cutlets for 2 minutes before serving.

3.Serve the meatballs and cutlets on a platter with the hummus, vegetable sticks, tomatoes, wedges of lettuce, rice crackers and lemon.


Tips: Meatballs and burgers should always be thoroughly cooked. They should not be served rare or pink. A good guide is to insert a skewer into the thickest part; if it is ready to eat the juices will be clear.

Click here for LAMB 101: How to remove game smell of Lamb