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–+ servings

Grilled Lamb Cutlets with Herb Sauce

Juicy grilled lamb cutlets marinated in garlic, rosemary, and thyme, topped with a vibrant herb sauce. Quick, easy, and packed with flavour!
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Course: Main Course
Cuisine: BBQ, Grilling
Keyword: BBQ Lamb, Grilled Lamb, Herb Sauce, Lamb Chops, Lamb Cutlets
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 4 people
Calories: 624kcal

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.

Video

Nutrition

Calories: 624kcal | Carbohydrates: 6g | Protein: 47g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Cholesterol: 149mg | Sodium: 230mg | Potassium: 790mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1768IU | Vitamin C: 42mg | Calcium: 88mg | Iron: 6mg