The cutlet recipe worth knowing off by heart

Every cut in the share has one recipe you should be able to cook without looking anything up. For cutlets, this is it. Rosemary, garlic and olive oil pressed onto the meat, ten quiet minutes while the pan heats, then a hard sear and a short rest. That's the entire job. The rosemary crisps against the lamb, the garlic turns sweet, and the fat edge goes golden the way it's supposed to. Four cutlets, dinner for two, twenty minutes door to plate. Learn it once and it's yours for good.

20 mins 2 servings Prep 12 minsCook 8 minsMain CourseAustralian

Ingredients

  • 4 Your Farmer grass-fed lamb cutlets (1 pack)
  • 2 sprigs rosemary, leaves finely chopped
  • 2 cloves garlic, crushed
  • 3 tbsp olive oil
  • Salt and pepper to season
  • Lemon wedges, to serve (optional)

Instructions

Mix the rosemary, garlic and 2 tablespoons of the olive oil in a shallow dish with a good grind of pepper.

2 sprigs rosemary2 cloves garlic2 tbsp olive oil

Pat the cutlets dry, then press them into the mix so both sides are coated. Leave them for 10 minutes at room temperature while you heat your heaviest pan. Hold the salt until just before cooking.

4 lamb cutlets

Get the pan hot over medium-high heat with the last tablespoon of oil. Season the cutlets with salt.

1 tbsp olive oil

Stand the cutlets fat-edge down in the pan for a minute, holding them with tongs, until the fat is rendering and golden.

Lay them flat and cook 2–3 minutes per side until deeply browned outside and pink at the bone. Some rosemary will char and stick to the crust — that's the good part.

Rest on a warm plate for 3 minutes, then serve with the pan juices poured over and a lemon wedge if you like — alongside mash, roast spuds or a green salad.

lemon wedges

Appears in

Your Farmer CSA grass-fed lamb share — Pack B selection of pasture-raised lamb cuts, vacuum-sealed, NSW & ACT delivery
CSA Pastured Lamb Share
From $183.33

Getting to Know the Cutlet

Cutlets are the rack of lamb, portioned — one rib each, with the most tender eye of meat on the animal and a clean bone handle. Because that muscle does so little work in the paddock, it needs almost nothing from the cook: high heat, short time, proper rest. A heavy pan matters more than a fancy one here — cast iron holds its temperature when the cold meat hits, and that steadiness is what builds the crust. Rosemary and garlic is the pairing because lamb's sweetness loves rosemary's piney edge, and both grow happily in the same backyards lamb has always been cooked in. It's not fancy. It's just correct. Your Farmer® cutlets come four to a pack in every pastured lamb share, from lambs raised on grass their whole lives — and with meat this clean, the plainest recipe is usually the one that shows it off best. If you want to see the paddocks behind it, come and meet the farmers.

Swaps and Variations

Thyme works where rosemary does, and a strip of lemon zest in the oil brightens the whole thing. Add a knob of butter for the last minute and spoon it over the cutlets as it foams — that's the restaurant trick, and it takes thirty seconds. The same rosemary-garlic press works on lamb loin chops (add 2 minutes a side) and on forequarter chops over gentler heat for longer. It's also very good on a thick grass-fed beef scotch fillet, if the beef share is what's in the freezer this week. And on a summer night, this exact recipe moves outside — see our barbecue playbook for the fire-management side.

Storage and Leftovers

Raw thawed cutlets keep 2–3 days in the coldest part of the fridge, and they can sit in the rosemary-garlic oil overnight if tomorrow suits better — the flavour only deepens. Cooked cutlets keep 3 days airtight. Reheat hard and fast — 30 seconds a side in a hot pan — or go cold: leftover cutlets, a smear of mustard and a soft roll is one of the great standing-at-the-bench lunches. Cooked lamb also freezes for up to 2 months, though the texture is best when it never gets that far.

Frequently asked questions

Why do I hold the salt until just before cooking?

Salt sitting on the surface for a short window draws out moisture without time to reabsorb it, and a wet surface fights the sear. Ten minutes is in that awkward zone, so it's simplest to salt right as the pan is ready.

Can the cutlets marinate longer than 10 minutes?

Absolutely — overnight in the fridge in the rosemary-garlic oil is even better. Ten minutes is just the honest minimum that still makes a difference on a weeknight.

How do I get the fat edge properly crisp?

Stand the cutlets on their fat edge for the first minute of cooking, holding two or three together upright with tongs. The fat renders, crisps and seasons the pan for the sear that follows.

What internal temperature should lamb cutlets reach?

Pull them at 58–60°C in the thickest part for pink and juicy — they'll climb a couple of degrees while resting. Given how thin cutlets are, the 2–3 minutes per side rule gets you there without a thermometer.

Does one pack stretch to four people?

As a main, one pack of four cutlets serves two. For four people, cook two packs in two rounds so the pan stays hot, or bulk out one pack with substantial sides and call it a lighter meal.

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