Lip Smacking Lime and Chilli BBQ Lamb Cutlets

Heat Beads® BBQ Briquettes fan, Phillip Cunningham, shares his Lip Smacking Lime and Chilli Lamb Cutlets recipe.

  • EquipmentKettle / Other BBQS
  • MethodDirect
  • HeatMedium
  • Serves 4-6

Ingredients

  • 3 tablespoons lime juice
  • 1 small red chilli, de-seeded and finely diced
  • 1 teaspoon caster sugar
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • 12 trim lamb cutlets

Method

  1. Whisk together the lime juice, chilli, sugar, salt and olive oil. Brush this mixture liberally onto the lamb cutlets and marinate for 30 minutes.

  2. Place the lamb onto a hot barbecue and cook for 4-5 minutes, rotating once or twice.

  3. Turn over and cook for a further 3-4 minutes. Use the remaining marinade for basting during cooking.

  4. Serve with a tossed salad.

Best fuel for a quick grill

Our Pitmaster’s Pick, plus two great alternatives.

Best pick

Hardwood Lump Charcoal (Grey bag)

Burns the hottest of all our fuels and ashes over the fastest (approx. 15–20 mins) – perfect for searing.View product

Easy-Lite® BBQ Briquettes (Yellow bag)

No firelighters needed – just light with a match. Ideal for a quick weeknight BBQ or camping. Use the full bag.View product

Classic BBQ Briquettes (Red bag)

High, steady heat with little ash – a great reliable all-rounder.View product

Based on Heat Beads® testing. Burn times vary with fuel, BBQ and weather.

See the full comparison

More recipes