Lamb Cutlets

Lamb Cutlets on a Weber Kettle 

These lamb cutlets are quick, simple, and packed with big, punchy flavour. Cooked hot and indirect on a Weber kettle, you get a beautiful crust without flare-ups, and juicy, tender meat every time. Perfect for a fast midweek cook or an easy BBQ starter.

Choosing Lamb Cutlets:
Lamb cutlets (sometimes called lamb lollipops or rib chops) are essentially a rack of lamb sliced into individual pieces. Look for cutlets with:
•    A nice pink-red colour
•    Good marbling
•    Minimal excess fat around the edges

You generally won’t need to trim them unless there are large, thick fat caps that could cause flare-ups.

Equipment Needed:
•    Weber kettle (57cm works perfectly)
•    Chimney starter
•    Kettle Kone (optional, but great for high heat indirect cooking)
•    Tongs
•    Basting brush
•    Meat thermometer (optional but recommended)

If you don’t have a Kettle Kone, two charcoal baskets pushed together will work. You’ll just need a full chimney of fuel instead of three-quarters.

Why Indirect High Heat?
Cooking lamb cutlets over high indirect heat gives you the best of both worlds:
•    Enough heat to develop a crust
•    Less chance of fat dripping onto coals and causing flare-ups
•    More even cooking across all cutlets

This method is perfect for thinner cuts that cook quickly but still benefit from controlled heat.

Preparation:
Start by checking over your lamb cutlets. If there’s excessive fat, trim a little off, but don’t go crazy – fat equals flavour.

Mix up a simple herb and citrus seasoning using salt, lemon pepper, rosemary, oregano, garlic powder and onion powder. This combo works beautifully with lamb and keeps things simple without sacrificing flavour.

Drizzle the cutlets with olive oil and brush it over evenly. This helps the seasoning stick and promotes better browning. Apply the rub evenly to both sides, aiming for good coverage without clumping.

The Cook:
Set your Weber kettle up for high heat indirect cooking. Light about three-quarters of a chimney of briquettes and once fully ashed over, dump them into the Kettle Kone placed in the centre of the charcoal grate.

Let the kettle preheat with the lid on and all vents fully open for around 10 minutes. You’re aiming for cooking temperatures of roughly 240°C+ (465°F+).

Arrange the lamb cutlets around the outer edge of the cooking grate, where the heat is being directed but not directly over the coals. Keep the lid on and vents open.

To even out hot spots, rotate the lid about one-third of a turn every 10 minutes. This helps all the cutlets cook evenly.

The Payoff:
After around 25–30 minutes, the cutlets should be beautifully browned with a crusty exterior and juicy interior.
Remove from the grill and serve immediately while hot. These are best eaten straight off the BBQ while the fat is still sizzling and the herbs are fragrant.

Ingredients:
•    18 lamb cutlets
•    2 tsp kosher salt (about 10 g)
•    2 tsp lemon pepper
•    1 tsp dried rosemary
•    1 tsp dried oregano
•    1 tsp garlic powder
•    1 tsp onion powder
•    Extra virgin olive oil

Recipe Steps:
1    Trim any excessive fat from the lamb cutlets if needed.
2    In a bowl or rub shaker, combine salt, lemon pepper, rosemary, oregano, garlic powder and onion powder.
3    Lay cutlets on a tray and drizzle with olive oil. Brush to coat evenly.
4    Season both sides of the cutlets with the rub.
5    Light three-quarters of a chimney of briquettes and allow them to fully ash over.
6    Place Kettle Kone in the centre of the charcoal grate and pour lit coals into it.
7    Preheat Weber with lid on and vents fully open for 10 minutes.
8    Place lamb cutlets around the outer edge of the cooking grate.
9    Cook with lid on, vents open, rotating the lid every 10 minutes.
10    Cook for approximately 25–30 minutes until well browned and cooked through.
11    Remove from grill and serve immediately.

Recipe Info:
•    Prep Time: 10 minutes
•    Cook Time: 25–30 minutes
•    Serves: 4–6 people
•    Effort: Easy
•    Course: Main / Appetiser
•    Cuisine: Australian
•    Hydration: 1 beer (optional but very recommended)

Tips & Variations:
•    Don’t crowd the grill: Leave space between cutlets so the heat can circulate properly.
•    Internal temperature guide: Aim for around 65°C (149°F) for medium done cutlets with a juicy interior.
•    Add smoke flavour: Throw a small chunk of fruit wood (apple or cherry) onto the coals for a subtle smoky hit.
•    Fresh herb upgrade: Swap dried rosemary and oregano for finely chopped fresh herbs if you have them on hand.
•    Serve with: Flatbread, garlic yoghurt sauce, and a simple lemon-dressed salad work perfectly with these cutlets.

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