Succulent lamb cutlets with a spicy marinade make for a mouth-watering easy-to-make main best served straight from the barbecue and with a side salad.

What you need to know before you start

You’ll need to start this recipe at least two hours before you’re ready to eat, as this allows enough time for the cutlets to marinate in a mixture of herbs and spices. Depending where you purchase your lamb, you may also be required to French-trim your lamb rack, if you prefer your cutlets this way. If you’re not confident with this technique, ask your butcher to do this for you. 

Why is this the best spicy lamb cutlets recipe?

With a little bit of forward planning, this recipe has just 15 minutes of hands-on cooking and preparation time. The bold flavours of the spicy marinade – which features cumin, paprika and ground coriander – paired with succulent lamb makes this dish the ultimate crowd-pleaser. While it can be cooked on a frypan, this versatile cut of meat is also beautiful on a barbecue or chargrill for when friends come by. 

Our secret trick for the best cutlets is to first bunch all the cutlets up together on the grill, fat-side down. Because they’re lined up close together, they’ll stay standing up all by themselves, and you can cook them all at the same time. Leave them like this for a few minutes for the fat to melt and get a nice brown crust. Then cook them for a few minutes on each side, or until cooked to your liking.

What are lamb cutlets?

Also known as lamb chops or cutlets, this is a cut of meat taken from the ribs of the lamb. Often one of the more expensive cuts, when cooked correctly, the results are beautifully tender, juicy and flavourful meat. Cutlets can be prepared individually or together in a ‘rack’. 

Why are my lamb cutlets tough?

Tough, dry meat is a result of overcooking your cutlets. To ensure succulent and tender lamb, cook each cutlet on a medium-high heat for only two minutes on each side. This will achieve a medium-rare finish. However, feel free to adjust the cooking time based on your personal preference. 

It’s important to bring your meat to room temperature before cooking. Lamb cutlets are juiciest when served medium-rare after a short cooking time over high heat. You want to achieve a beautiful caramelised crust but keep the meat slightly pink inside. If your cutlets are fridge-cold, the centre of the cutlet will not have time to properly heat up.

What ingredients you’ll need 

Lamb cutlets: Lamb cutlets are the star of this recipe. Cut from the rack, cutlets are tender and full of flavour, making them the perfect protein to complement the spicy aromas of the marinade. 

Ground cumin: Ground cumin adds a warm, earthy, and slightly nutty flavour with hints of citrus to the lamb marinade. 

Sweet paprika: The sweetness from paprika adds layers of complexity to enhance the lamb’s flavour. It also balances the richness of the meat when paired with the other spices. You can also use smoked paprika (pimenton) in this recipe if that’s what you have on hand, or if you prefer a smokier flavour.

Ground coriander: Ground coriander has a bright, citrus-like flavour, which adds a fresh and zesty note to the dish. 

Cayenne pepper: Cayenne pepper adds a kick of heat. 

Ground turmeric: Turmeric has a deep, earthy flavour that adds a grounded, rich quality to the dish. It also imparts a vibrant yellow hue. 

Garlic: Chopped garlic adds a savoury complexity that complements the earthy spices and acidic lemon juice. 

Extra virgin olive oil: Olive oil imparts a herbaceous freshness while helping the spice mixture adhere to the lamb. 

Lemon: Used in both the marinade and as a garnish for the finished dish, lemon juice imparts brightness to mellow out the richness and spiciness from the lamb. 

Coriander leaves: Chopped coriander leaves are added to the spice marinade and as a final garnish for a slightly spicy freshness with herbaceous and citrussy notes.  If you don’t like coriander, fresh mint would also work well here. 

How do you French-trim lamb cutlets?

The technique of French-trimming lamb cutlets involves trimming away excess fat, muscle and sinew from the rib to expose a clean bone. This process creates beautifully presented cutlets for an elevated dining experience.

To French-trim lamb cutlets at home, use the narrow blade of a boning knife to score the membrane along the centre of each bone. Grip the meat of the cutlet with your less dominant hand (you can use a tea towel) and begin to strip away the fat, tendon, membrane and connective tissue until you’re left with nothing but clean bones. 

Of course, this step is totally optional. It's purely for aesthetic purposes, and many people prefer to keep the cutlet intact. However, French-trimmed cutlets can be easier for younger children to grab and eat with their hands.

How to store leftover spicy lamb cutlets

Cool any leftovers and store in an airtight container in the fridge for up to three days or 2-3 months in the freezer. Reheat in a pan with a splash of water to stop the lamb from drying out. You can also slice the meat off the bone into pieces and toss into a fresh salad. 

What to serve with spicy lamb cutlets

Grilled lamb cutlets are incredibly versatile and can be served with a number of different dishes. Pair it with a side of roasted vegetables like cauliflower, sweet potato and beetroot; accompany it with spanakopita flatbread or complete your barbecue feast with a summer green salad.

We recommend garnishing these lamb cutlets with coriander leaves for freshness, and serve with lemon wedges alongside so guests can help themselves. 

Drink pairings for spicy lamb cutlets

The bold flavours of these lamb cutlets pair well with the peppery and fruity hints of a shiraz, and the spicy undertones of a glass of zinfandel. If you prefer beer, the hoppy bitterness of an IPA can balance the heat of the lamb, while amber ale’s caramel-like notes are a nice counterpoint to spicy lamb.

If you love our spicy lamb cutlets recipe, try this 

Now that you’ve learnt how to prepare beautiful lamb cutlets, try your hand at a selection of our lamb recipes using other cuts of meat you and your family will love:

• Dan dan shepherd’s pie
• Lamb shanks with chana dal curry
• Baked lamb ribs with marmalade