Lamb cutlets are a classic Aussie barbecue staple, loved for their quick cooking time and rich flavour. Australia is one of the world’s leading lamb producers, with sheep grazing on vast pastures, which contributes to the high quality and taste of the lamb. These tender cutlets are often served at backyard barbecues or as part of a simple home cooked meal.
Roasting vegetables is an easy way to bring out their natural sweetness while adding a delicious caramelised flavour. It’s a simple cooking method that anyone can master, making it perfect for beginners. Roasted vegetables are packed with nutrients and pair beautifully with juicy, well seasoned lamb cutlets. This recipe is a great starting point for anyone new to cooking, offering a well balanced and satisfying meal.
Lamb Cutlets and Roasting Vegetables Tips
- Don’t overcrowd the roasting tray. This will cause the vegetables to steam instead of roast.
- Cut vegetables into even sizes so they cook at the same rate.
- Use good quality olive oil for roasting to enhance flavour and help with browning.
- Season the lamb cutlets well with salt and pepper before cooking to bring out their natural taste.
- For medium-rare lamb, cook the cutlets for 2-3 minutes per side. For medium, cook for 4-5 minutes per side.
- Let the lamb rest for a few minutes after cooking to keep it tender and juicy.
Ingredients
For the Lamb Cutlets:
- 8 lamb cutlets, trimmed of excess fat
- 1½ tbsp olive oil
- 1½ tsp salt
- ¾ tsp black pepper
- 1½ tsp dried rosemary or fresh rosemary leaves, finely chopped
- 2 cloves garlic, minced
For the Roasted Vegetables:
- 1 large red onion, cut into wedges
- 3 carrots, peeled and chopped into 2.5 cm (1 inch) pieces
- 1 red capsicum, deseeded and roughly chopped
- 1 yellow capsicum, deseeded and roughly chopped
- 1 large zucchini, chopped into 2.5 cm (1 inch) pieces
- 300g butter pumpkin, chopped into 2.5 cm (1 inch) pieces
- 3 tbsp olive oil
- 1½ tsp salt
- ¾ tsp black pepper
Directions
- Preheat the oven: Set it to 200°C (180°C fan-forced).
- Prepare the vegetables: In a large bowl, toss the red onion, carrots, red and yellow capsicum, and zucchini with olive oil, salt, and pepper.
- Roast the vegetables: Spread them in a single layer on a baking tray and roast for 20-25 minutes, turning halfway through, until tender and slightly caramelised.
- Season the lamb cutlets: While the vegetables are roasting, place the lamb cutlets on a plate. Drizzle with olive oil, then rub in the salt, pepper, rosemary, and garlic.
- Cook the lamb cutlets: Heat a frying pan or barbecue grill to medium-high heat. Cook the lamb cutlets for 2-3 minutes per side for medium-rare or 4-5 minutes per side for medium, adjusting the time based on your preference and how the roast vegetables are going.
- Rest the lamb: Transfer the cutlets to a plate and let them rest for 5 minutes before serving.
- Serve: Arrange the roasted vegetables on a plate and place the lamb cutlets on top. Serve warm and enjoy.
Lamb cutlets with roasted vegetables make a simple yet delicious meal, perfect for a weeknight dinner or a casual weekend barbecue. You can easily swap the vegetables for what’s in season or add extra herbs and spices to customise the flavours. If you enjoyed this dish, try another warming recipe like Lamb Shanks – Delicious Irish Style Braised Lamb for a tasty way to use leftovers.
For more information on buying the right BBQ for you, we recommend you read Choices review: Buying a BBQ
