Char Grilled Greek Style Lamb Cutlets

This is our take on Greek style lamb cutlets – a perfect accompaniment to our soft and round BS Barossa Shiraz.

We usually serve our version with a garlic and rosemary mash and stir-fried green veggies.



We always work on 3 cutlets per person, so this recipe feeds 4.

12 lamb cutlets
¾ cup olive oil
3 cloves crushed garlic
½ cup lemon juice
¼ cup grated lemon rind
¼ cup finely chopped oregano leaves
1 tablespoon finely chopped parsley
1 teaspoon chopped rosemary
1 teaspoon finely chopped chilli
1 teaspoon black peppercorns
1 teaspoon ground pepper
1 teaspoon ground salt


Recipe Steps

Step 1

Combine the oil, garlic, lemon juice, lemon rind, oregano, parsley, rosemary, chilli, peppercorns and ground pepper / salt in a large bowl. Add cutlets and turn to ensure an even coating. Cover and put in the fridge, turning occasionally. (Ideally this should be done 2 to 4 hours before cooking, but we have had great results with just a half hour of marinade).

Step 2

Remove chops from fridge half an hour before cooking. Time to peel the potatoes and get them on the boil. We allow 2 medium potatoes per person. The mashed spuds are easy- we just add a sprig of rosemary while the potatoes are boiling. When soft remove the rosemary, add a half teaspoon of crushed garlic, a knob of butter and ground salt / pepper to taste then mash away.

Step 3

We love to cook over coals, (as the marinade drips onto the hot coals it adds a lovely smoky flavour) but this can work just was well on the bbq grill. Heat should be medium-high. Cook the cutlets for around 3 minutes each side for medium rare or longer to your liking. While cooking you can use the left-over marinade as a baste. Remove from heat and add a little squeeze of lemon juice and an optional sprinkle of some dried oregano, then rest for 5 or so minutes.

Step 4

The green veggies can be whatever combination you like – we usually use beans, snow peas and broccoli. Prep in advance and cook while the lamb is resting. In the pan with butter, olive oil, a squeeze of lemon, pepper and a little crushed chilli. Cook to al dente.

Serve with a generous glass of Poonawatta BS Shiraz and enjoy.

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