Macadamia Gazpacho with Lamb Cutlets by ben milbourne | KitchenAid
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Macadamia Gazpacho with Lamb Cutlets by ben milbourne

Gather the family and enjoy this sweet and creamy Macadamia Gazpacho served with lamb backstraps, perfect for warm weather get togethers


  • ½ Cup macadamias
  • ½ Cup verjuice
  • 2 Tbsp Pukara Truffle Oil
  • 6 brussel sprouts, chopped
  • 1 gem lettuce, chopped
  • 1 shallot, chopped
  • 1 lamb backstrap
  • 1 Knob Ashgrove Butter
  • 2 Sprigs thyme
  • 2 Cloves garlic
  • 1 Drizzle Pukara Olive Oil
  • 1 Pinch Tasman Sea Salt


  1. Add macadamias into a jug with verjuice and truffle oil and blitz together with a hand blender until it's a smooth consistency.
  2. Add brussel sprouts, lettuce and shallot into a hot pan with lamb backstrap, butter, thyme, garlic and oil and cook for approx 5 minutes whilst scooping melted butter from pan over backstrap.
  3. After 5 minutes, remove steak from pan and sit to rest.
  4. After a few minutes plate up steak salt, a side of charred vegetables and a drizzle of macadamia over the top.

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