Lamb recipe

To celebrate the launch of The Graze Dining Collection, we’ve teamed up with acclaimed chef and restauranteur Darren Robertson to share his favourite recipes for group gatherings.

As a chef and co-owner of renowned restaurant group Three Blue Ducks, Darren’s food celebrates farm-to-table cooking that’s sustainable and features organic local produce. This rustic lamb cutlet dish is easy to prepare and tastes delicious — making it a firm family favourite for years to come.


  • 8 lamb cutlets
  • 1 bunch of broccoli
  • 1 handful of mint, parsley and basil leaves (chopped)
  • 1 tablespoon of capers (chopped)
  • 2 cornichons (chopped)
  • 2 anchovy fillets (chopped)
  • 1 tbsp Dijon mustard
  • 4 - 5 tbsp red wine vinegar
  • 100 ml olive oil
  • 1 lemon
  • Salt and Pepper


1. Preheat a grill or grill pan to high heat.

2. Season the lamb chops with olive oil, salt, and pepper.

3. In a small bowl, coarsely chop and mix together the herbs, garlic, capers, red wine vinegar, anchovy fillet, cornichons, and olive oil to make the salsa verde. Add salt and pepper to taste.

4. Season the broccoli florets with olive oil and salt.

5. Grill the lamb chops for 2-3 minutes on each side until they are medium rare. Remove from heat and let rest for 5 minutes.

6. While the lamb rests, grill the broccoli florets for a couple of minutes until they are charred and heated through.

7. Serve the char-grilled lamb chops and broccoli with a drizzle of lemon juice and a spoonful of salsa verde on top.

Whether it’s lamb cutlets or a Sunday roast, good food deserves to be shared with loved ones — and we’re helping you do that in style with The Graze Collection. 

Designed in collaboration with renowned food writer and stylist Magdalena Roze and Darren Robertson, “Graze” combines modern sophistication with rustic charm in a range that’s as functional as it is stylish.

Discover the full dining collection here.