Lamb Cutlets

Method

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1. Mix the oil, garlic, rosemary, lemon zest and juice and pepper in a large bowl. Add the lamb, turn to coat and marinate for 30 minutes at room temperature.

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2. Heat a barbecue grill or a heavy pan to high.

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3. Scrape off the excess marinade and season the cutlets with the salt.

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4. Cook 3 minutes on the first side, until well browned, and 2 to 3 minutes on the second for medium-rare, about 54°C / 130°F.

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5. Stand the cutlets on their fat edge for the last 30 seconds so it renders and crisps.

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6. Rest on a warm plate for 5 minutes.

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7. Serve with mint sauce or salsa verde.

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Chef’s Tips

• Scrape the marinade off before the grill. Garlic and herbs burn and turn bitter.
• Cook to about 54°C. Cutlets this small overcook in a minute.
• Render the fat cap by standing the cutlets on their edge at the end.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Minted peas
• Roast potatoes
• A Barossa Shiraz

Storage & Reheating

Refrigerate up to 3 days and eat cold in salads or warm briefly. Freeze cooked cutlets for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.