Name: Lamb Cutlets Aussie BBQ
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 1/4 cup extra virgin olive oil; 4 garlic cloves, finely minced; 2 tablespoons fresh rosemary, finely chopped; 1 tablespoon fresh mint, finely chopped; Zest and juice of 1 lemon; 1 teaspoon Dijon mustard; 1 teaspoon sea salt; 1/2 teaspoon freshly cracked black pepper; 12 Frenched lamb cutlets (about 1.2 kg / 2.6 lb total); 1 tablespoon olive oil, for greasing the grill; 1/2 cup fresh mint leaves, finely chopped; 2 tablespoons white vinegar; 1 tablespoon caster sugar; 3 tablespoons boiling water; Pinch of sea salt

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Juicy Frenched lamb cutlets marinated in garlic, rosemary, and lemon, then seared hot and fast over a charcoal grill — a backyard classic across Australia from Sydney to Perth. Served with a quick homemade mint sauce for that unmistakable pub-grill flavour.

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

480 kcalCalories
38 gFat
14 gSaturated Fat
3 gCarbs
0.5 gFiber
2 gSugar
32 gProtein
420 mgSodium
480 mgPotassium
35 mgCalcium
3 mgIron
6 mgVitamin C
120 mcgVitamin A

Ingredients

For the marinade

1/4 cup extra virgin olive oil
4 garlic cloves, finely minced
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh mint, finely chopped
Zest and juice of 1 lemon
1 teaspoon Dijon mustard
1 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper

For the lamb

12 Frenched lamb cutlets (about 1.2 kg / 2.6 lb total)
1 tablespoon olive oil, for greasing the grill

For the quick mint sauce

1/2 cup fresh mint leaves, finely chopped
2 tablespoons white vinegar
1 tablespoon caster sugar
3 tablespoons boiling water
Pinch of sea salt

Directions

Whisk together the olive oil, garlic, rosemary, mint, lemon zest and juice, Dijon mustard, salt, and pepper in a large bowl to make the marinade.
Add the lamb cutlets and toss well to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours, turning once halfway through.
Meanwhile, make the mint sauce: stir the chopped mint, vinegar, sugar, and salt together in a small bowl, then pour over the boiling water. Stir and set aside to infuse for 15 minutes.
Preheat a barbecue grill to high heat (around 220 °C / 425 °F). Clean the grates thoroughly and lightly oil them with a folded paper towel dipped in olive oil.
Remove the cutlets from the marinade, shaking off any large clumps of herb, and place them on the hottest part of the grill. Cook for 3 minutes without moving to get a good char.
Turn and cook the other side for 2–3 minutes for medium-rare (internal temperature of 58 °C / 135 °F), or a touch longer for medium. Avoid overcooking — lamb cutlets are best blushing pink.
Transfer to a warmed plate, cover loosely with foil, and let rest for 5 minutes so the juices redistribute through the meat.
Pile the cutlets on a board and serve with the fresh mint sauce on the side, alongside a crisp green salad or a classic Aussie potato salad.
Finish with a sprinkle of flaky sea salt and an extra sprig of rosemary for the table.

Cook’s Notes

Bring the lamb to room temperature for 20 minutes before grilling — cold cutlets will not sear properly and may stick.
If you don't have a BBQ, a screaming-hot cast-iron grill pan works beautifully; just ventilate the kitchen well.
For a native Australian twist, swap half the rosemary for lemon myrtle or add a pinch of ground wattleseed to the marinade.
Resting the meat is non-negotiable — skipping this step will see all the juices run out onto the board instead of staying in the meat.
Leftover cold cutlets are excellent sliced thin through a grain salad the next day.