MLA Asian barbecue lamb cutlets

  • Prep time 4Hr
  • Cook time 10Min
  • Technique Grill
  • Meat Lamb
  • Cut Loin
  • Serves 4

Looking for delicious recipes for grass fed lamb? Check out our tasty recipe for Asian Barbecue Lamb Cutlets


8 Australian lamb cutlets, trimmed
½ cup brown sugar
1 tablespoon tamarind paste
2 limes, juiced and zested
½ cup cilantro, roughly chopped
1 long red chili, deseeded and finely chopped
2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
½ teaspoon sea salt

1 small cucumber
1 large carrot, peeled
1 zucchini
2 tablespoons flaked coconut, toasted
1 cup crispy fried noodles
1 tablespoon lime juice
1 tablespoon fish sauce
1 teaspoon chili oil or sesame oil


Preheat barbecue or griddle pan.

Combine the brown sugar, tamarind paste, lime juice and zest, cilantro, chili, oil, Worcestershire sauce and salt in a bowl or mortar and pestle and mix well.

Place lamb cutlets in a shallow non-metallic dish and rub combined mixture into the cutlets, coating well on both sides. Cover and refrigerate up to 4 hours.

Using a mandolin or vegetable peeler, slice the cucumber, carrot and zucchini into fine ribbons and place in iced water.

Cook the marinated lamb chops on the preheated barbecue or griddle pan 2 minutes on each side. Remove and allow to rest in a warm place.

Drain vegetable ribbons well and toss together in a bowl with the toasted coconut, noodles and dressing ingredients.

Arrange salad ingredients on individual serving plates and top with barbecued cutlets.

Garnish with a little chilli oil and serve.