Thai-Australian cook and food entrepreneur Marion Grasby, who won the hearts of Australia in Season 2 of MasterChef, has teamed up with Australian Lamb to create two vibrant recipes inspired by her family, her upbringing and her love of outdoor entertaining. Perfect for sharing with family and friends.

Thai-Style Panang Grilled Lamb Cutlets

This recipe pairs lamb cutlets with a punchy (and ridiculously easy) Thai panang curry sauce and tart pineapple and herb salad. Ideal for entertaining, it’s quick, simple and standout delicious: all the makings of a perfect get-together with loved ones.

Prep: 10 minutes | Cook: 20 minutes | Serves: 4–6

• 12 Australian lamb cutlets or loin chops
• 2 Tbsp fish sauce
• 1 Tbsp vegetable oil, plus extra for grilling
• 400ml coconut milk
• 1½ Tbsp finely shaved palm sugar

Cheat’s panang paste

• 2 Tbsp roasted peanuts
• 2 makrut lime leaves, de-stemmed
• 190g Thai red curry paste
• 1 tsp shrimp paste (optional)
• ½ tsp ground cumin
• 1 tsp ground coriander

Herb & pineapple salad

• ½ small pineapple, skin and core removed, cut into small chunks
• 1 long red chilli, finely sliced
• 1 cup fresh Asian herbs (e.g. coriander, spring onion, Thai basil/mint)

To make the panang paste, use a mortar and pestle to pound the roasted peanuts until finely crushed. Then add the makrut leaves and pound again until finely crushed. Stir through the curry paste, shrimp paste (if using), plus the ground cumin and ground coriander.

To marinate the lamb, place the cutlets in a large bowl. Take 1 tablespoon of the panang paste and add it to the lamb cutlets along with ½ tablespoon of fish sauce. Mix until well combined and each lamb cutlet is coated in the paste. Set aside until you’re ready to grill (a few minutes is fine or you could also marinate overnight).

To make the curry sauce, heat the vegetable oil in a saucepan over medium heat. Add the remaining panang paste and cook, stirring, for 2 minutes or until fragrant. Stir through the coconut milk, the remaining fish sauce and palm sugar. Cover and reduce the heat to low. Gently simmer for 2 minutes to allow the flavours to infuse.

Remove from heat and set aside until ready to serve (gently reheat before serving).

Heat a grill plate or charcoal barbecue until hot. Brush the grill plates with oil. Grill the lamb chops for 3-4 minutes each side (for medium) or until cooked to your liking (don’t forget to grill the fat cap, too). Transfer to a tray to rest.

For the herb & pineapple salad, add all the ingredients to a large bowl and toss together until combined.

Place the lamb chops on a serving platter, sprinkle over the herb & pineapple salad and serve with the panang sauce on the side.

Tip: If you want to make your spring onion fancy, finely slice batons of the spring onion and soak in water in the fridge for 10 minutes. It will make them cute and curly!

Crying Tiger Lamb

This is Marion’s spin on the Thai classic dish. Serve it family style with fresh lettuce, herbs and shoots, then wrap and roll.

Prep: 5 minutes | Cook: 20 minutes | Serves: 4

• 1 Tbsp oyster sauce
• 1 Tbsp fish sauce
• 4 x 150g (5 oz) lamb steaks
• Vegetable oil, for brushing
• Fresh lettuce leaves, to serve
• Fresh mint, to serve
• Trimmed green beans, to serve
• Snow pea shoots (optional), to serve

Spicy dipping sauce (nahm jim jaew)

• 2 tsp raw glutinous rice (aka sticky rice)
• 1 Tbsp tamarind concentrate
• 3 Tbsp fish sauce
• 1 Tbsp brown sugar
• 1 Tbsp Thai chilli powder
• 1 Tbsp lime juice
• 1 small red shallot, sliced into fine wedges
• 2 tsp finely chopped coriander

Preheat the oven to 180°C (350°F).

Place the lamb steaks in a shallow dish and pour over the oyster sauce and fish sauce. Use your fingers to massage the marinade all over the steak pieces, then set aside to marinate while you prepare the remaining ingredients.

For the spicy dipping sauce, toast the rice in a dry frying pan over high heat for around 2-3 minutes or until golden brown and fragrant (it should smell like popcorn). Use a mortar and pestle or a spice grinder to grind to a fine powder. In a bowl, combine the tamarind, fish sauce, sugar, chilli powder, lime juice, shallot and coriander. Add in the toasted rice powder and mix until well combined. Transfer to a small serving bowl and set aside until ready to serve.

Heat a large heavy-based, ovenproof frying pan over high heat. Brush with oil. When hot, add the lamb steaks and cook one side for 2 minutes until you get a nice, charred colour. Flip the steaks and cook for a further 2 minutes on the other side until golden. Now transfer the pan to the oven and cook for 4–5 minutes (for medium rare – my steaks were roughly 3cm thick) or until cooked to your liking. Transfer to a cutting board and allow to rest for 5 minutes.

Slice the lamb steaks on the diagonal and then transfer to a large platter or board along with the fresh lettuce leaves, mint, beans, snow pea shoots (if using) and the spicy dipping sauce. Serve family-style.