Taste Pure NatureNew Zealand Beef & Lamb

Taste Pure Nature
New Zealand Beef & Lamb

Recipes & Tips

Paprika Spiced Lamb Cutlets Recipe

  • Servings: 8
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes

Barbecue these New Zealand grass-fed lamb cutlets and top with a generous dollop of homemade smoked paprika mayonnaise.


For the Lamb:

  • 2 8-bone New Zealand grass-fed lamb racks, trimmed of any silver skin (Tip: look for the Taste Pure Nature Logo)
  • Oil for rubbing
  • Salt and pepper, to taste

For the Smoked Paprika Mayonnaise:

  • 3 egg yolks
  • 1 teaspoon Dijon mustard
  • 1 cup olive oil
  • Lemon juice, to taste
  • 1 teaspoon smoked paprika

To Serve:

  • 1 container watercress microgreens


For the Smoked Paprika Mayonnaise:

  • 1. Place the egg yolks and Dijon mustard in the bowl of a small food processor. Blend until combined, then drizzle in the olive oil. Add lemon juice as the mixture thickens. Season with salt and more lemon juice to taste. Stir through the smoked paprika. Transfer to a bowl, cover and keep in the fridge.

For the Lamb:

  • 2. Heat grill until hot.
  • 3. Rub lamb racks with a little oil and season with salt and pepper. Place on the barbecue, skin-side-down and grill for 3-4 minutes. Turn racks bone-side-down cover each with foil and grill for another 15 minutes, for lamb that is only slightly pink.
  • 4. Remove to a board, cover loosely with foil and a tea towel and leave to rest for at least 10 minutes.

To Serve:

  • 5. Slice the lamb racks into cutlets and place on a serving plate. Top each with a dollop of smoked paprika mayonnaise and a sprinkling of micro greens.
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