Chargrilled Lemon and Rosemary Lamb Cutlets

← Part of Recipes

This easy barbecue recipe combines the classic flavours of lamb, rosemary and lemon with a fresh side salad – your go-to dinner for these hotter spring nights! Best served with lemon wedges.


  • 1 cup (250ml) buttermilk
  • 1 tbs finely grated lemon rind
  • 2 tbs chopped rosemary leaves
  • 1 long green chilli, seeded, finely chopped (optional)
  • 1 garlic clove, crushed
  • 12 Australian Lamb Cutlets
  • 6 tomatoes, cut into wedges
  • 1 cup mint leaves
  • 60g pkt Australian Baby Rocket
  • 1 lemon, juiced
  • 1 1/2 tbs olive oil


  • Step 1
    Combine buttermilk, lemon rind, rosemary, chilli, if using, and garlic in a large bowl. Season. Add lamb and turn to coat. (To freeze now, see tip in notes.) Set aside for 15 mins to develop the flavours.
  • Step 2
    Place the tomato, mint and rocket in a large bowl. Drizzle with the lemon juice and oil. Season and gently toss to combine.
  • Step 3
    Heat a barbecue grill or chargrill on medium. Drain lamb from the buttermilk mixture. Cook for 2 1/2 mins each side for medium or until cooked to your liking. Set aside for 5 mins to rest. Serve the lamb with the salad.

Recipe courtesy of Taste