Grilled lamb suya with Brian Cole.
You can see Brian prepare this dish at the Perth Good Food & Wine Show from Friday 19 to Sunday 21 July 2024 at the Perth Convention and Exhibition Centre.
View the Kleenheat Kitchen chef schedule here.
Equipment list
- Food processor
- Blender
- Mixing bowl
- Medium saucepan or skillet
- Spatula
- Tongs
- Spoons
- Whisk
- Chopping board
Ingredients
- Amelia Park lamb cutlets
- Suya spice
- Yoghurt sauce
Suya spice
- 30g peanut powder or crushed peanuts
- 10g ginger Powder
- 10g cayenne Powder
- 30g smoked paprika powder
- 10g onion powder
- 10g garlic powder
- 5g chicken stock powder
Combine all ingredients and mix well
Yoghurt sauce
- 200g Greek yogurt
- 20g toasted sandalwood nuts
- 20g toasted macadamia
- 10g coriander
- 2g salt
- 20g lemon juice
- 1 lemon zest
- In a food processor add macadamia, sandalwood nuts, coriander and salt.
- Pulse till nuts and coriander are roughly chopped.
- Add chopped nuts, lemon juice and lemon zest to the Greek yoghurt.
- Mix well and set aside.
Method
1. Marinate lamb cutlets with suya spice and some olive oil
2. Heat a pan to medium-high heat and place marinated lamb cutlets in cooking for 2-3 minutes each side.
3. Remove lamb from heat and rest for a further 3 minutes
4. To plate, spoon some of the sandalwood nut and macadamia yogurt onto plate
5. Place grilled lamb onto yogurt, sprinkle some more suya spice onto lamb
6. Garnish with some coriander stalks
About Brian
Chef de Cuisine of Hearth Restaurant, Chef Brian Cole harnesses the power of nature, the open flame and local Western Australian produce to deliver outstanding culinary creations.