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Lamb Cutlets with Chimichurri and Quinoa Salad

Claire Aldous for Dish Magazine
  • Serves

Quick cooking and very tender, lamb cutlets pair beautifully with this flavourful chimichurri which is also the dressing for the tasty quinoa salad.


  • 16 lamb cutlets or chops
  • olive oil
  • sea salt and ground pepper
  • Salad:
  • 3 cups cooked quinoa (1 cup uncooked)
  • ½ cup toasted pumpkin seeds
  • 8 fresh dates, pitted and ripped
  • 100 grams halloumi, shaved with a vegetable peeler
  • small handful parsley, roughly chopped
  • Chimichurri Dressing:
  • 1 teaspoon sea salt
  • 1 tablespoon boiling water
  • ½ cup tightly packed parsley
  • 2 tablespoons fresh marjoram or oregano leaves
  • ½ teaspoon chilli flakes or more to taste
  • 3 cloves garlic, crushed
  • ⅓ cup olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon ground pepper


Chimichurri Dressing:

Dissolve the salt in the boiling water and cool.

Place the herbs, chilli flakes, garlic and the oil in a food processor and blend until smooth. Tip into a bowl and whisk in the vinegar, pepper and salt water. Set aside. Makes ¾ cup.

Lamb Cutlets:

Brush the cutlets with oil and season well. Heat a sauté pan or barbecue and cook the cutlets for 2 minutes each side or until done to your liking. Transfer to a plate and immediately spoon a little chimichurri over each cutlet.

Combine the quinoa with the remaining dressing, season generously and place on a large platter.

Scatter over the pumpkin seeds, dates, halloumi and herbs. Serve the cutlets alongside. 


Recipe: Claire Aldous for Dish Magazine, Photography: Josh Griggs


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