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Zesty Lamb French Cutlets

Serves 4

Preparation Time: 5 minutes + marination / Cooking Time: 20 minutes

These lamb cutlets are my signature BBQ dish. I make them at most barbeques, and also made them at a work Social Club Lawn Bowls function a few years back where they were a massive hit. The combination of fruity and savoury flavours complement the lamb perfectly, and this marinade would also be great for pork and works well with chicken too (as tested out by my sister-in-law).


  • 3 tbls Tomato ketchup
  • 2 tbls Worcestershire sauce
  • 1 tbls Apple cider vinegar (other white vinegars will work)
  • 2 tbls Olive oil
  • 1 tbl Mustard
  • 1 Orange freshly squeezed or ¼ cup bottled orange juice
  • 2 tsp Garlic paste
  • 1 tsp Ginger paste
  • 1½  tsp Salt, to taste
  • Few grinds of pepper, to taste
  • 600-800g / 12 Lamb French cutlets, rinsed and dried
  • Onion Salt, for cooking
  • Oil, for frying/barbequing


  1. Mix all marinade ingredients in a large bowl.
  2. Add the lamb and mix to coat thoroughly.
  3. Place in wide dish/tray for 2-3 hours or overnight. NOTE – This is a very wet marinade, so a tray insures most of the meat is covered, instead of collecting at the bottom of a bowl.
  4. Heat a pan or bbq plate on medium – high heat, and add some oil.
  5. Add the lamb, and sprinkle lightly with onion salt.
  6. Cook for 4-5 minutes. NOTE – Try to cook the lamb in small batches so the pan/plate does not lose too much heat with overcrowding of meat. Also, if you have particularly fat cutlets, you can either flatten them with a meat mallet prior to cooking, or cook them for slightly longer to ensure they are not too raw.
  7. Turn, and immediately baste top side with extra marinade.
  8. Cook for a further 4-5 minutes.
  9. Turn, and immediately baste again. Cook for 30 seconds.
  10. Turn, and cook for 30 seconds. NOTE – Basting the side that has just cooked allows the meat to absorb extra flavour from the marinade.  Turning and cooking for 30 seconds ensures the raw basting is thoroughly cooked before consumption.
  11. Cover the meat with a lid or foil, and allow to rest for 5 minutes before eating.

Enjoy! GPW