Barbecued Lamb Cutlets with Herb Dressing

    14 minutes

    Barbecued lamb is so lovely it doesn't need a complex marinade. This dressing features rosemary, oregano, sumac and lemon juice. Use thick cutlets so they stay pink inside.

    2 people made this

    Serves: 4 

    • 1 clove garlic
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon freshly ground pepper
    • 2 small onions shallots, finely diced
    • 1 teaspoon finely chopped rosemary
    • 4 sprigs oregano
    • 1/2 teaspoon ground sumac
    • juice of 1 lemon
    • 60ml extra virgin olive oil
    • 8 thick lamb cutlets

    Preparation:10min  ›  Cook:4min  ›  Ready in:14min 

    1. Crush the garlic and combine with the salt, pepper, shallots, rosemary, oregano, sumac and lemon juice in a bowl. Gradually whisk in the oil to make a thick dressing.
    2. Heat the barbecue to highest heat. Brush the cutlets lightly with the dressing, then cook for 2 minutes on each side for medium-rare.
    3. Towards the end of the cooking brush on a little more of the dressing. Serve hot from the barbie with any remaining dressing on the side.

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