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Khanh Ong's BBQ lamb cutlets

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Khanh Ong brings us his Christmas barbecue lamb cutlet recipe. Tender lamb cutlets are topped with coriander and spring onion for an irresistibly fresh tasting dish.

  • Serves8
  • Cook time5 minutes
  • Prep time10 minutes, + 1 hour marinating & 30 mins standing time


  • 1.5kg Coles Australian Lamb Cutlets
  • 1/3 cup (80ml) oyster sauce
  • 2 tbs sesame oil
  • 1 tbs soy sauce
  • 1 brown onion, thinly sliced
  • 3 spring onions, green parts only, chopped
  • 1 tbs caster sugar
  • 2 tbs vegetable oil
  • 3 tsp sesame seeds
  • 1 1/2 tsp freshly cracked black pepper
  • 1 tsp sea salt flakes
  • Chopped coriander, to serve
  • Thinly sliced spring onion, 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.

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


  1. Step 1

    Combine the lamb, oyster sauce, sesame oil, soy sauce, onion, chopped spring onion, sugar, vegetable oil, sesame seeds, pepper and salt in a large bowl. Fold to combine. Cover with plastic wrap and place in the fridge for at least 1 hour or overnight to develop the flavours.
  2. Step 2

    Remove from the fridge and set aside for 30 mins to come to room temperature.
  3. Step 3

    Heat a barbecue grill or chargrill over high heat. Drain lamb from the marinade. Cook lamb on the grill for 1 1/2-2 mins each side for medium or until cooked to your liking.
  4. Step 4

    Transfer to a serving platter. Sprinkle with coriander and sliced spring onion.