Three minutes a side, and the Greeks were right all along
Cutlets were built for the barbecue. They're thin, they're tender, and that little strip of fat along the edge bastes them as they cook — all they ask of you is fierce heat and a short memory. So do what a Greek taverna does: toss them with olive oil, lemon zest, dried oregano and garlic while the grill heats, cook them hard and fast, then squeeze the lemon over while they're still hissing. Four cutlets, one bowl, dinner for two in twenty minutes. It's barely a recipe. It's more of a habit worth having.
Ingredients
- 4 Your Farmer grass-fed lamb cutlets (1 pack)
- 2 tbsp olive oil
- 1 lemon — zest, then cut into wedges
- 2 tsp dried oregano
- 1 clove garlic, crushed
- Salt and pepper to season
Instructions
Light the barbecue and get it properly hot. While it heats, pat the cutlets dry with paper towel.
4 lamb cutletsIn a large bowl, toss the cutlets with the olive oil, lemon zest, oregano, garlic and a good pinch of salt and pepper. Leave them in the bowl for 10 minutes while the barbecue finishes heating — that's all the marinade this needs.
2 tbsp olive oilzest of 1 lemon2 tsp dried oregano1 clove garlicStand the cutlets fat-edge down on the grill for a minute first, using tongs to hold them together, until the fat is golden and starting to render.
Lay them flat and grill for 2–3 minutes per side, until well charred outside and still pink at the bone. Resist moving them — the char is the flavour.
Pull them onto a warm plate, squeeze over a lemon wedge while they're still sizzling, and rest for 3 minutes.
lemon wedgesServe with the remaining lemon wedges and a simple tomato, cucumber and red onion salad — and eat them with your fingers. The bone is the handle.
Appears in
In every lamb share — Cutlets (4 pack)
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Why Cutlets and the Barbecue Belong Together
A cutlet is a single rib of the lamb — the same tender eye of meat as a rack, cut into chops you can cook in minutes. Because they're thin, they don't want the gentle middle heat that suits a thick steak. They want the grill at full noise: hard char outside before the inside has time to overshoot. That edge of fat matters too. Stand the cutlets on it for the first minute and it renders to gold, basting the meat as it goes — with grass-fed lamb like the cutlets in our lamb subscription, that fat is where a lot of the pasture flavour lives. The Greeks have grilled lamb this way for a very long time, and Your Farmer® cutlets take to the treatment like they were raised for it. Which, in a paddock full of grass and sunshine, they more or less were.
Swaps and Variations
Dried oregano is the Greek move — it stands up to the char better than fresh. But rosemary and garlic takes this in a more familiar Sunday direction, and a teaspoon of smoked paprika in the oil pushes it towards Spain. Lamb loin chops from the same share work on the same grill with an extra couple of minutes a side, and forequarter chops love this marinade too — just cook them over slightly gentler heat for longer. No barbecue? A screaming-hot grill pan or heavy frying pan indoors does the job with the windows open. If you're planning a bigger cookout, the same fierce-heat rules run our BBQ steak night guide.
Storage and Leftovers
Thawed raw cutlets keep 2–3 days in the fridge, so marinating tonight and grilling tomorrow is fine — in fact the oregano and lemon only improve overnight. Cooked cutlets keep 3 days in an airtight container. They're genuinely good cold, straight from the fridge, but if you want them warm, flash them on a hot grill for 30 seconds a side rather than microwaving. Leftover meat picked off the bone with the salad in a wrap with a spoon of yoghurt is a lunch worth planning for. You can check where we deliver if the lamb share hasn't found your table yet.
Frequently asked questions
How long should lamb cutlets stay on the barbecue?
Do the cutlets really only need 10 minutes of marinating?
Can I use fresh oregano instead of dried?
How many cutlets do I need for a family barbecue?
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