Anolon Academy

Grilled lamb cutlets with fennel, zucchini, feta and muscatels

By Chef Justin North

I love the smoky charred flavour of grilled spring lamb, and the beautiful anise aroma of fennel makes this dish great as a shared entrée or a meal in itself, full of a variety of textures.


For the lamb

  • 12 lamb cutlets
  • Pinch salt flakes
  • 2 tablespoons olive oil

For the salad

  • 1 bulb fennel
  • 2 green zucchini
  • 3 tablespoons olive oil
  • Pinch flake salt
  • ¼ cup chopped dried seedless muscatels
  • 1 lemon – zest and a squeeze of juice
  • 100g feta cheese – crumbled
  • 4 cups baby spinach


For the lamb

Pre-heat a ribbed grill pan.

Brush the lamb cutlets with the oil and season with salt, sear on the hot pre-heated grill for 2-3 minutes on each side. Remove from the pan and rest while you prepare the salad.

For the salad

Cut the fennel into thin slices, and cut the zucchinis into thick slices on an angle.

Add 1 tablespoon of the oil into the same pan the lamb was in then add the fennel and zucchini and lightly caramelise until golden brown on both sides. Take off the heat and add the remaining ingredients, toss together in the warm pan to lightly wilt the spinach.

Place the warm salad on your serving plates add the lamb and drizzle with any remaining pan juices.

Serves 4