For the BBQ, nothing beats Lamb Cutlets (often called “lollipops” when Frenched). They are tender, sweet, cook quickly over high heat, and have a built-in handle for eating while standing around the chilly bin.
This recipe uses a robust, classic marinade that enhances the natural flavour of NZ lamb rather than masking it.
NZ lamb is naturally rich and sweet. The fresh rosemary and garlic provide an earthy, savoury punch, while the lemon zest cuts through the fat, making every bite balanced and bright.
Chef’s Tip
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Don’t walk away: Lamb cutlets are thin and cook very fast. They can go from perfect pink to tough grey in a matter of a minute. Stay by the grill with your tongs ready!
The Ultimate Kiwi Lamb Cutlets with Rosemary & Garlic
Ingredients
- The Meat
- 12–16 NZ Lamb Cutlets (Frenched ribs are best, where the bone handles are cleaned). Tip: Look for nice pink meat with bright white fat.
- The Marinade
- ¼ cup NZ Extra Virgin O4 cloves Fresh NZ Garlic, finely minced or crushedlive Oil
- 2 tbsp Fresh Rosemary leaves, finely chopped (don't use dried, it doesn't compare on the BBQ)
- 1 Lemon, zest only (save the juice for serving)
- 1 tsp Marlborough Flaky Sea Salt
- ½ tsp Freshly cracked black pepper
Instructions
- The Marinade
- In a small bowl, whisk together the olive oil, garlic, chopped rosemary, lemon zest, salt, and pepper. It should smell incredibly aromatic.
- Place the lamb cutlets in a large zip-lock bag or a shallow ceramic dish.
- Pour the marinade over the lamb. Toss well with your hands, massaging the herbs and oil into the meat, making sure every cutlet is coated.
- Marinate: Seal the bag or cover the dish. Refrigerate for at least 30 minutes, or up to 4 hours for deeper flavour. (If marinating longer, take them out of the fridge 20 mins before cooking to take the chill off).
- The Hot Cook (Direct Heat)
- Preheat your BBQ to High Direct Heat. You want a serious sizzle.
- The "Fat Edge" Trick: Before laying them flat, grab the cutlets by the bone handle and stand them up on their edges, pressing the white fat cap against the hot grill. Hold them there for 1–2 minutes. Why? This renders the fat, making it crispy and delicious instead of chewy, and stops flare-ups later.
- The Sear: Lay the cutlets flat on the grill.
- Cook for 2–3 minutes on the first side until nicely browned.
- Flip and cook for another 2 minutes on the second side for medium-rare (still blushing pink inside). Cook a minute longer if you prefer medium.
- Rest & Serve
- Transfer the cutlets to a warm plate and loosely cover with foil. Let them rest for 5 minutes.
- Just before serving, squeeze a little fresh lemon juice over the top to wake up the flavours.