Total Time
20mins
Prep 10 mins
Cook 10 mins

Young tender Australian lamb at its best. Tasty little lamb cutlets to grill, broil or pan fry. Prep doesn't include marinating.

Ingredients Nutrition

Directions

  1. Combine all ingredients, except lamb, in a non-metallic dish. Add lamb, cover and refrigerate overnight.
  2. Grill or fry the cutlets over medium heat for 5 minutes each side (for medium-rare) or until cooked to your liking, basting with the marinade a few times for the first 8 minutes.
  3. Season with pepper and garnish with chopped parsley.
Most Helpful

5 5

4 5

I used baby rack of lamb.I think I would have enjoyed this if I skipped the wine. Or maybe just drank it! It was goo though!

5 5

I used a BBQ sauce that I "spiked" with a tad bit of ouzo and fresh oregano, etc. (Hey, I live the vida loca, too!) EASY!! to make and I do love lamb. Cut the recipe down to 4 servings. Cut back a little on the rosemary, which by the way I used from the garden. Grilled on a George Foreman, too cold and rainy to grill outside. Thanks for sharing!! cg