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Chargrilled lemon and rosemary lamb cutlets

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Keep it fresh with our Chargrilled lemon and rosemary lamb cutlets recipe. Served with a side salad, this is a great weeknight dinner option that’s ready in under 30 minutes.

  • Serves4
  • Cook time5 minutes
  • Prep time10 minutes, + 15 mins marinating & 5 mins resting time


  • 1 cup (250ml) buttermilk
  • 1 tbs finely grated lemon rind
  • 2 tbs chopped rosemary leaves
  • 1 long green chilli, seeded, finely chopped (optional)
  • 1 garlic clove, crushed
  • 12 Coles Australian Lamb Cutlets
  • 6 tomatoes, cut into wedges
  • 1 cup mint leaves
  • 60g pkt Coles Australian Baby Rocket
  • 1 lemon, juiced
  • 1½ tbs olive oil

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine buttermilk, lemon rind, rosemary, chilli, if using, and garlic in a large bowl. Season. Add lamb and turn to coat. (To freeze now, see tip below.) Set aside for 15 mins to develop the flavours.
  2. Step 2

    Place the tomato, mint and rocket in a large bowl. Drizzle with the lemon juice and oil. Season and gently toss to combine.
  3. Step 3

    Heat a barbecue grill or chargrill on medium. Drain lamb from the buttermilk mixture. Cook for 2½ mins each side for medium or until cooked to your liking. Set aside for 5 mins to rest. Serve the lamb with the salad.

Recipe tip

Freeze the uncooked lamb in the buttermilk mixture in sealable plastic bags for up to 3 months. Thaw overnight in the fridge before cooking.