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Chargrilled Lamb with a Herby Sauce

Chargrilled Lamb with a Herby Sauce

Smoky, chargrilled lamb cutlets with a punchy oregano, anchovy, and lemon sauce. Easter done properly: fast, bold, and built for the grill.

10 minutesPrep Time
10 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings
10 Lamb Cutlets
⅓ Cup of Fresh Oregano
1 Tablespoon of Rosemary, finely chopped
1 Teaspoon of Capers or 1 Teaspoon Worcestershire sauce
1 Lemon or Lime, juiced and zested
1 Long Red Chilli, deseeded and finely chopped, or ¼ teaspoon Chilli Flakes (optional)
Sea Salt, to taste
Ground Black Pepper, to taste

Directions

  1. Preheat a grill pan or barbecue over high heat until just starting to smoke.
  2. Season your lamb generously with coarse sea salt and freshly ground black pepper.
  3. Grill the lamb for 2 - 3 minutes on each side for cutlets, loin chops and rib chops, or 3 - 4 minutes on each side for backstrap and rump, until cooked to your liking.
  4. While the lamb grills, make the sauce. Using a mortar and pestle, pound the oregano leaves with a pinch of coarse sea salt until a rough paste forms. Add the capers or Worcestershire sauce and pound further, then mix in the lemon juice, lemon zest, chopped rosemary and olive oil. Season to taste.
  5. Transfer the lamb to a plate and rest for a few minutes. If using backstrap or rump, slice against the grain before serving. Spoon the herby sauce over the lamb just before serving. Garnish with chilli if using.