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Lamb cutlets with Thai style dressing

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  • Gluten free
  • Dairy free
  • Egg free
  • Lactose free
  • Peanut free
  • Soy free
  • Wheat free

Spice up the family feed with these BBQ lamb cutlets. Topped with cashews for added crunch, it ticks all the boxes.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes, + 15 mins marinating & 5 mins resting time
A table of lamb cutlets and salad with a thai dressing


  • 1 tbs drained green peppercorns
  • 1/3 cup (80ml) lime juice
  • 2 tbs fish sauce
  • 2 tbs brown sugar
  • 1 tsp sesame oil
  • 5cm-piece ginger, cut into matchsticks
  • 1 long red chilli, finely chopped (optional)
  • 12 Coles Australian Lamb Cutlets
  • 2 Lebanese cucumbers, thinly sliced
  • 350g mixed tomatoes, halved
  • 1 red onion, thinly sliced
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 1/2 cup (75g) cashews, toasted, coarsely chopped

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 peppercorns, lime juice, fish sauce, sugar, oil, ginger and chilli, if using, in a large glass or ceramic dish. Reserve half the dressing in a small bowl. Add the lamb to the remaining dressing in the dish and turn to coat. Set aside for 15 mins to develop the flavours.
  2. Step 2

    Heat a barbecue grill or chargrill on medium-high. Drain the lamb. Cook for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
  3. Step 3

    Arrange the cucumber, tomato, onion, coriander and mint on a serving platter. Sprinkle with cashew. Arrange lamb on the platter. Serve with the reserved dressing.