Courtney Roulston’s BBQ lamb cutlets with zhoug
Courtney’s simple yet delicious BBQ lamb cutlets are perfect for casual get-togethers and barbecues. Drizzled with homemade zhoug, this dish is full of flavour.

Serves
4
Prep
10m
Note: + 5 mins resting time
Cooking
10m
Ingredients
- 12 Coles Australian Lamb Cutlets
- 1 tbs extra virgin olive oil
Zhoug
- 1 cup coriander leaves
- 1 cup mint leaves
- 1 garlic clove
- 1 long green chilli, seeded, coarsely chopped (optional)
- 3/4 tsp ground cumin
- 1/2 tsp ground cardamom
- 2 tbs lemon juice
- 1 tbs honey
- 1/4 cup (60ml) extra virgin olive oil
Method
STEP 1
To make the zhoug, place coriander, mint, garlic, chilli, if using, cumin, cardamom, lemon juice, honey and oil in a blender. Blend until smooth. Season.
STEP 2
Heat a barbecue grill or chargrill on medium-high. (Alternatively, prepare a camp fire and heat a chargrill over low embers.) Place the lamb and oil in a large bowl and toss to coat. Season.
STEP 3
Cook lamb on grill for 2-3 mins each side or until cooked to your liking. Transfer to a plate and loosely cover with foil. Set aside for 5 mins to rest.
STEP 4
Arrange lamb on a serving platter. Drizzle with zhoug to serve.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.