Australian Lamb Cutlets Mediterranean Style
Embrace the quintessentially Australian art of the grill, elevated. These lamb cutlets are marinated in a potent blend of fresh garlic, fragrant rosemary, and quality olive oil before being kissed by open flames. The result is a spectacular char, a smoky aroma, and incredibly tender, flavourful meat. Served simply with a caramelised grilled lemon to cut through the richness, this dish is a testament to the beauty of simple, perfectly executed ingredients.
BBQ Lamb Cutlets Marinated In Garlic, Rosemary And Olive Oil
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Warning
You must check the labels of the ingredients for common food allergens, such as dairy, eggs, gluten & wheat, sesame, sulphites, lupins, soy & soybeans, tree nuts, peanuts, fish, shellfish. While we take steps to minimize risk, manufacturers may change their formulations without our knowledge.
Equipment
- 1 Bbq grill char grill
- 1 Tongues
- 1 marinating bowl
- 1 boning knife
Ingredients
- 10 ml olive oil fresh
- 4 g garlic crushed
- 1 sprig Rosemary fresh
- 550 g lamb cutlets around 90 grams each, trimmed/frenched
Garnish
- ½ lemon wedge
total food cost
Preparation Time Estimate
Adjustable servings
Instructions
- mix or blend the garlic, rosemary and olive oil.10 ml olive oil, 4 g garlic, 1 sprig Rosemary
- Marinate the lamb cutlets for at least 20 minutes, preferably overnight. Trim off excess fat with a boning knife.550 g lamb cutlets
- Bbq the cutlets for 4 minutes on each side on a hot char grill if possible for the best flavour.
- I prefer my lamb cutlets slightly charred, the hot flames licking your lamb chops and the smoke from the oil enhance the flavour and smell. When cooked serve up with a ¼ of a lemon wedge while very hot.½ lemon
- Some people cook the lamb with in the marinade.
