Bush-Spiced Lamb Cutlets with Quandong Glaze

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Tender lamb cutlets seasoned with native bush spices and finished with a tangy, sweet quandong fruit glaze. This Australian-inspired grilling recipe, ready in about 20 minutes, pairs lamb cutlets, ground wattleseed, ground lemon myrtle for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 pieces (about 1.5 lbs) lamb cutlets
• 1 tbsp ground wattleseed
• 1 tsp ground lemon myrtle
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/3 cup (110 g) quandong fruit jam
• 1 tbsp red wine vinegar
• 2 tbsp water

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Instructions

1. Step 1: Combine 1 tbsp ground wattleseed, 1 tsp ground lemon myrtle, 1 tsp sea salt, and 1/2 tsp black pepper in a small bowl. Rub this spice blend evenly over 8 lamb cutlets.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the lamb cutlets and sear for 3-4 minutes per side until golden brown and cooked to medium-rare.
3. Step 3: While the lamb cooks, in a small saucepan combine 1/3 cup quandong fruit jam, 1 tbsp red wine vinegar, and 2 tbsp water. Heat over low heat, stirring, until the jam melts and the glaze is smooth and slightly thickened, about 5 minutes.
4. Step 4: Remove lamb cutlets from the skillet and brush generously with the warm quandong glaze.
5. Step 5: Let rest for 5 minutes before serving to allow flavors to meld and juices to redistribute.