Garlic Rosemary Lamb Cutlets Recipe | Aussie BBQ Favourite
- Alana Munro
- May 26
- 2 min read
🔥 Garlic Rosemary Lamb Cutlets with Zesty Herb Yoghurt
Looking for a crowd-pleasing lamb recipe? These juicy garlic rosemary lamb cutlets are bursting with Aussie flavour and cooked to perfection on the BBQ. Served with a zesty herb yoghurt and fresh salad, this easy lamb recipe is ideal for entertaining or a cosy family dinner.

🛒 Ingredients
For the Lamb:
12 lamb cutlets (French-trimmed)
2 tbsp Garlic Rosemary Rub (from our shop!)
2 tbsp olive oil
Juice of ½ lemon
Salt & cracked black pepper
For the Herb Yoghurt:
1 cup Greek yoghurt
1 tbsp fresh mint, finely chopped
1 tbsp parsley, finely chopped
Zest of 1 lemon
1 garlic clove, finely grated
Salt to taste
To Serve:
Rocket & cherry tomato salad
Toasted flatbread or pita
Lemon wedges
👩🍳 Method
Marinate the Lamb:In a bowl or bag, mix the lamb cutlets with olive oil, lemon juice, and Garlic Rosemary Rub. Season with salt and pepper. Marinate in the fridge for at least 30 minutes (overnight is even better!).
Make the Herb Yoghurt:In a bowl, combine Greek yoghurt, mint, parsley, lemon zest, and grated garlic. Season with salt and chill until ready to serve.
Cook the Lamb:Preheat your BBQ grill or frypan on medium-high. Cook the lamb cutlets for 2–3 minutes per side for medium-rare. Let them rest before serving.
Serve: Plate with herb yoghurt, rocket salad, flatbread, and lemon wedges.
💡 Tips & Variations
Add dukkah or crushed pistachios for a fancy touch.
Cook over charcoal for a delicious smoky flavour.
Perfect paired with an Aussie shiraz or crisp lager.
📦 Shop Our Signature Garlic Rosemary Rub
This recipe features our best-selling Garlic Rosemary Rub, made from a blend of Aussie herbs perfect for lamb, beef, or chicken.👉 Available from our shop – stock up today!