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There’s nothing more Australian than a feed of lamb and a game of footy.Glenelg’s Ty Allen is the SANFL’s own “jolly swagman” - infamous for his attachment to his swag, whether he’s camping by a billabong or sleeping on his own bedroom floor.
Where do you like to eat your lamb, Ty?
“Under the stars or on my kitchen table, if it’s lamb, it’s going to be a great meal.”
Here's one of Ty's favourite recipes
Lemon and thyme lamb cutlets with green bean salad
Serves 4
Preparation time: 10 mins
Cooking time: 12 mins
Ingredients
• 12 Lamb cutlets • 2 tsp oil • grated rind and juice one lemon
• 2 tsp fresh thyme leaves, roughly chopped • 150g baby green beans, trimmed
• 2 tomatoes, diced • 2 tbsp French dressing • lemon wedges
Method
Brush the Lamb cutlets with oil and sprinkle with lemon rind and thyme.
Preheat grill, barbecue or pan until moderately hot. Cook the Lamb cutlets on the first side until moisture appears, turn, brush with the lemon juice and cook until done to your liking. Rest for two minutes. Cook green beans until tender and refresh under cold water. Toss together with the tomato and dressing.
Serve with the Lamb cutlets and lemon wedges.
Keep an eye out for the Meat & Livestock BBQ competition, part of the out-of-ground activities for the SANFL 'be active' Grand Final
Check back tomorrow for more favourite Lamb recipes from this years Grand Finalists