Juicy, tender lamb cutlets grilled to perfection and topped with a vibrant herb sauce — this recipe is a simple yet flavourful way to elevate your next barbecue or weeknight dinner. The marinade of olive oil, garlic, and fresh herbs enhances the rich flavour of the lamb, while the herb sauce adds a fresh, zesty finish. Grilled Lamb Cutlets with Herb Sauce is a dish that is quick to prepare, making it perfect for entertaining or a relaxed family meal.
Why You’ll Love Grilled Lamb Cutlets with Herb Sauce
✅ Quick and Easy: The lamb cutlets cook in just a few minutes, making this a fast meal option.
✅ Packed with Flavour: The garlic and herb marinade infuses the lamb with savoury goodness, while the herb sauce adds brightness and depth.
✅ Perfect for BBQ or Grill: Ideal for summer barbecues or an easy indoor grill option.
If barbecue season is your thing, my BBQ Chicken Satay with Homemade Peanut Sauce is another easy crowd-pleaser worth adding to the menu.
⭐ What Are Lamb Cutlets?
Lamb cutlets are small, tender cuts from the rib section of the lamb. They’re known for their delicate flavour and juicy texture. Because of their size and tenderness, they cook quickly and are ideal for grilling or pan-frying.
🛒 Ingredients
For the Lamb:
- Lamb cutlets – French-trimmed if possible for a clean presentation
- Olive oil – For richness and to help with browning
- Garlic – Finely chopped for aromatic depth
- Fresh rosemary – Finely chopped
- Fresh thyme leaves – Adds earthiness
- Lemon – For a bright touch
- Salt and freshly ground black pepper – To taste
For the Herb Sauce:
- Fresh parsley leaves – For a fresh, grassy note
- Fresh mint leaves – Adds a cooling element
- Fresh basil leaves – Sweet and aromatic
- Garlic – Finely grated
- Capers – for a salty, tangy bite
- Red wine vinegar – For acidity and balance
- Extra virgin olive oil – For a silky texture
🔥 Tips for Success
- Don’t overcook: Lamb cutlets cook quickly — aim for medium-rare to keep them tender and juicy.
- Let it rest: Allowing the lamb to rest helps the juices redistribute for maximum flavour.
- Make ahead: You can marinate the lamb for up to 12 hours in the fridge for deeper flavour.
What to Serve with Grilled Lamb Cutlets with Herb Sauce
👉 Grilled Vegetables – My Grilled Zucchini Salad really complement the richness of the lamb.
👉 Roasted Potatoes – Crispy Smashed Potatoes are always a hit with lamb.
👉 A Mediterranean Salad – A simple Caprese Salad or for something a little more filling a Panzanella.
👉Bread – some crusty bread or if you have the time my Mediterranean Vegetable Focaccia .
🍷 Wine Pairing
Pair these grilled lamb cutlets with a glass of Shiraz or Cabernet Sauvignon. The bold, fruity notes of these wines complement the rich flavour of the lamb and the herbaceous sauce.
✅ Make It Your Own
- Add a bit of heat: A pinch of chilli flakes in the herb sauce gives it a subtle kick.
- Switch up the herbs: Try coriander and dill for a different flavour profile.
- Add texture: Toasted pine nuts or chopped almonds add crunch to the sauce.
📝 Frequently Asked Questions
Q: Can I cook the lamb cutlets in a pan instead of a grill?
A: Yes! Use a cast-iron pan over medium-high heat. Cook for 2–3 minutes per side, just like on the grill.
Q: How do I know when the lamb is cooked?
A: For medium-rare, the internal temperature should be around 55°C (130°F).
Q: Can I make the herb sauce ahead of time?
A: Yes! The herb sauce can be made up to 2 days in advance. Store it in the fridge in an airtight container and stir before serving.
🌟 Try This Recipe Today!
These grilled lamb cutlets with herb sauce are perfect for any occasion — from a summer barbecue to a quick weeknight dinner. The combination of tender lamb and vibrant herb sauce will impress family and guests alike.
Let me know if you try this recipe — I’d love to hear how it turned out! 👇
Grilled Lamb Cutlets with Herb Sauce
Equipment
- 1 BBQ/ Grill
Ingredients
For the Lamb:
- 8 lamb cutlets
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon lemon juice
- salt and freshly ground black pepper to taste
- 1 lemon – halved optional, for grilling
For the Herb Sauce:
- 1 cup fresh parsley leaves
- ½ cup fresh mint leaves
- ½ cup fresh basil leaves
- 1 small garlic clove
- 1 tablespoon capers rinsed and chopped
- 1 tablespoon red wine vinegar
- 4 tablespoons extra virgin olive oil
- salt and freshly ground black pepper to taste
Instructions
Prepare the Marinade
- In a small bowl, mix the olive oil, garlic, rosemary, thyme, and lemon juice. Season with salt and pepper.
Marinate the Lamb
- Place the lamb cutlets in a shallow dish or zip-lock bag. Pour the marinade over the cutlets, ensuring they are well coated. Let them marinate for at least 30 minutes (or up to 2 hours in the fridge).
Make the Herb Sauce
- In a small bowl, combine the parsley, mint, basil, garlic, and capers. Stir in the red wine vinegar and olive oil until well combined. Season with salt and pepper to taste. Set aside.
- 💡 Tip: For a smoother sauce, pulse the ingredients in a food processor for a few seconds.
Grill the Lamb
- Preheat a barbecue or grill pan over medium-high heat.
- Remove the lamb cutlets from the marinade, letting any excess drip off.
- Grill the cutlets for 3 minutes per side for medium-rare, or until cooked to your liking.
- Optional: While grilling the lamb, place the lemon halves cut-side down on the grill and cook for 2–3 minutes until charred and caramelised. The grilled lemon adds a smoky, sweet acidity to the dish.
Rest and Serve
- Transfer the cutlets to a plate and let them rest for 5 minutes to retain their juices.
- Spoon the herb sauce over the lamb and serve with the grilled lemon halves for squeezing over the cutlets.
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