Brand SA

The Almondco Australia Story

Almondco Australia is globally recognised for supplying premium quality almond products since 1944. What started out as a co-operative of like-minded growers has become a powerhouse on the world stage. The Almondco story is deeply rooted in the rich soils of South Australia’s Riverland region—where generations of family growers have cultivated premium almonds under some of the world’s best growing conditions.

More than 85% of Australia’s almond growers supply Almondco, making it one of the most successful horticultural co-operatives in the nation. They partner with over 150 growers across Australia and their state-of-the-art facility in Renmark supplies premium products to more than 40 countries across the globe.

Today, Almondco is recognised globally as a trusted name in almonds—respected for their integrity, quality, and strong grower relationships. The business is built on generations of farming knowledge and a deep commitment to quality, sustainability, and innovation. Read more about Almondco Australia here.

View the Discover episode here!

Almond-Crusted Lamb Cutlets with Jeweled Couscous

"Juicy lamb, a citrusy couscous salad, loads of fresh herbs and a whole lot of flavour - this crowd-pleaser is built for sharing, plating up, and piling high! – Larissa." 

INGREDIENTS: (serves 4-6)

Almond-Crusted Lamb Cutlets
8-10 lamb cutlets
2 tbsp plain flour
Salt and cracked black pepper
Olive oil, for searing

Mustard Glaze
2 tbsp Dijon mustard
1 tbsp olive oil

Almond Crust
3/4 cup blanched almonds, lightly toasted and crushed
2 tbsp sesame seeds (optional)
1 tsp ground cumin
1 tsp ground coriander

METHOD: 
1. Preheat oven to 200°c (fan forced)
2. Pat lamb cutlets dry. Season with a little salt and pepper, then lightly dredge in flour.
3. Heat olive oil in a hot pan and sear lamb for 1 minute on each side, just to seal the lamb. Remove from pan.
4. In a small bowl, mix Dijon mustard and olive oil. In another bowl, combine almonds, sesame seeds, cumin, coriander, and lemon zest.
5. Brush each cutlet with the mustard mixture, then press firmly into the almond crust.
6. Transfer to a baking tray and bake for 5-7 minutes, or until cooked to your liking (I find 5 mins is my sweet-spot for perfectly pink, blushing lamb) - allow to rest while preparing the couscous.

Jeweled Couscous Salad
1½ cups couscous
1½ cups boiling chicken or vegetable stock
½ cup flaked almonds, lightly toasted
½ cup pomegranate arils
1/2 cup parsley, roughly chopped
1 cup mint leaves, picked off the stem
Zest and juice of 1 lemon
Zest and juice of 1 orange
1 additional orange or blood orange to add orange segments to the salad
3 tbsp olive oil
2 handfuls rocket
Salt and pepper, to taste

METHOD:
1. Place couscous in a bowl with a pinch of salt. Pour over boiling stock, cover, and let sit for 5 minutes. (Alternatively, follow the packet instructions)
2. Fluff with a fork, then add lemon and orange zest and juice, olive oil, and season to taste.
3. Toss through flaked almonds, pomegranate, herbs, and rocket.

To Serve:
Spoon couscous salad onto a large serving platter, adding orange segments throughout. Top with almond-crusted lamb cutlets and garnish with extra herbs, flaked almonds, and a good sprinkle of pomegranate arils.