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Chargrilled Lemon and Rosemary Lamb Cutlets

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.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4


    •   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 Coles Australian Lamb Cutlets
    •   6 tomatoes, cut into wedges
    •   1 cup mint leaves
    •   60g pkt Coles Australian Baby Rocket
    •   1 lemon, juiced
    •   1 1/2 tbs olive oil


  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.
  2. Place the tomato, mint and rocket in a large bowl. Drizzle with the lemon juice and oil. Season and gently toss to combine.
  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.

This great family recipe is thanks to Taste Recipes at


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