Garlic, Rosemary & Thyme Lamb Cutlets

Garlic, rosemary a& thyme crusted lamb cutlets

Lamb and kiwi barbecue. The two have gone together hand in hand for as long as I can remember. Every barbecue growing up would have featured a tray of lamb chops ready to blacken on the gas grill, the only saving grace would be smothering the end result in Watties tomato sauce.

Lamb cutlets fresh ingredients

This recipe is a play on the traditional Kiwi roast lamb dish that many New Zealanders enjoy on any given sunday throughout the year.

Village press garlic & rosemary olive oil

The garlic and rosemary infused olive oil may not be absolutely necessary, but I found the extra flavour added to the meat during marination too good not to try it again.

I let mine sit in the bowl marinating for a good four hours, just make sure the lamb cutlets get to room temperature before attempting to cook.

Once they are ready though, these do not take long at all to cook due to their size. They are a lot smaller and delicate than regular lamb chops.

Lamb cutlets marinating

Garlic, Rosemary & Thyme Lamb Cutlets
Prep time
Cook time
Total time
Lamb cutlets marinated in garlic and rosemary infused olive oil with fresh garlic, rosemary and thyme.
Recipe type: Meat
Cuisine: Barbecue
Serves: 4
  • 12-16 fresh lamb cutlets
  • Village press garlic & rosemary infused olive oil
  • Fresh rosemary
  • Fresh thyme
  • 2 cloves garlic
  • Salt
  • Pepper
Grill Setup
  1. Direct heat, high temp
Stove Setup
  1. High heat, cast iron pan
Preparing the lamb
  1. Combine the olive oil, herbs and salt and pepper in a food processor into a paste
  2. Rub paste onto lamb cutlets in a large bowl, leave to marinate until lamb reaches room temperature.
  3. Over high heat place cutlets one by one over heat source
  4. Flip the cutlets almost straight away as they don't need long to cook, these are great medium rare
  5. Grill for a further minute before removing from grill
  6. Leave to rest on a warm plate for five minutes
  7. Serve with mashed potato


Lamb cutlets with rosemary

Try this mashed potato to serve alongside these lamb cutlets.

What is your favourite way to serve lamb? Let me know in the comments below.

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  1. Maggie · March 17, 2014

    Love this!!! I LOVE GRILLED LAMB!
    Did you grill them to medium rare? or cooked through? I really like medium rare ones.
    Still remember the one I had in France was really rare, but tasted wonderful!
    You just made me very hungry and I want to eat them with mashed potato NOW!

    • Scott · March 17, 2014

      Medium rare of course. Lamb should be served medium rare 😀 These things are small so don’t need to be cooked for very long 🙂