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    Lamb Cutlets with Lemongrass and Ginger

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    Lamb Cutlets with Lemongrass and Ginger

    • Preparation time: 10 minutes, plus 1 hour marinating
    • Cooking time: 4 minutes, plus 10 minutes resting
    • Total time: 1 hour 24 minutes 60 minutes 25 minutes

    Serves: 4


    • 12 lamb cutlets
    • 2 garlic cloves, chopped
    • 2 lemon grass stems, peeled and sliced into fine rounds
    • 3cm root ginger, peeled and finely chopped
    • 1 tsp sea salt
    • 3 tbsp coriander leaves, chopped
    • 3 tbsp mint, chopped
    • 4 tbsp extra-virgin olive oil, plus extra for dressing
    • lemon wedges


    1. Remove the cutlets from the fridge 1 hour before cooking.
    2. To make the marinade, pound the garlic, lemon grass, ginger and sea salt into a rough paste in a medium-sized pestle and mortar. Add the herbs and pound for a further minute, then stir in the extra-virgin olive oil and mix together well.
    3. Mix the chops with the marinade and leave for at least 1 hour to infuse. Preheat the barbecue and make sure the grill bars are clean. Put the cutlets on the hottest part. Cook for about 2 minutes on each side for medium rare. Put on a plate and cover with foil. Let them rest in a warm place, lightly covered with foil, for 10 minutes.
    4. Place 3 lamb cutlets on each of 4 plates. Mix a little oil with the juices on the resting plate and pour over the cutlets. Give them a good grind of fresh pepper, place a lemon wedge on each plate and serve immediately.

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    Drinks recommendation

    Fresh herbs and cooked meat make a delicious combination, but you have to be wary of the correct wine match. Try a smooth but herby light red, such as a Loire red.


    Average user rating

    5 stars