BBQ Beer Marinated Lamb Cutlets With Zesty Herb Dipping Sauce

Recipe Bbq Beer Marinated Lamb Cutlets With Zesty Herb Dipping Sauce


  • 1kg Lamb Cutlets
  • 350mL Pale Ale
  • Marinade:
  • 2 cloves Garlic
  • 2 large Golden Eschalots
  • 1 sprig Rosemary, stripped from stem
  • 2 tbsp. Honey
  • 1/2 cup Extra Virgin Olive Oil
  • Sea Salt
  • Black Pepper
  • Zesty Herb Dipping Sauce:
  • 1 cup fresh Parsley, packed
  • 1 cup fresh Coriander, packed
  • 1 clove Garlic
  • 1 small Golden Eschallot
  • Zest of 1 Lemon
  • Zest of 1 Lime
  • Juice of 1/2 Lemon
  • Juice of 1 Lime
  • 1/4 cup Maple Syrup
  • 2 tbsps. Balsamic Vinegar
  • 1/4 tsp. Red Pepper flakes
  • 1/2 cup Extra Virgin Olive Oil
  • Salt & Pepper to taste


Marinating the Lamb:

  1. Place all marinade ingredients into a food processor & pulse until blended.
  2. In a large bowl, add mixture to the cutlets. Pour in just enough beer to totally cover the meat.
  3. Gently combine Beer, meat and marinade well. Seal bowl with clingwrap & let marinate in the refrigerator for minimum 1 hour.

Making the dipping sauce:

  1. Place all the dipping sauce ingredients into a food processor & pulse until blended. Set aside.

To grill the Lamb:

  1. Take the Lamb out of the refrigerator to rest until room temperature – about an hour or so.
  2. Preheat the BBQ to high. Drain off excess marinade. Reduce grill to medium high.
  3. Cook cutlets until desired level of doneness.

– For medium rare, cook for about 2-2.5 minutes each side, depending on the thickness of the Lamb.

Serve with your favourite grilled vegies or a fresh salad.

Serve dipping sauce on the side or use as a bread spread.

Nelly’s Secret Tip:

For a rounder, milder dipping sauce, pre-roast Garlic & Golden Eschalot. First, cut off tops of bulbs. Saturate both Garlic & Golden Eschalot in Olive Oil & roast at 180 degrees for 30-40 minutes or until soft. Bulbs should pop out when squeezed. Roast a few bulbs & store in a jar for later use as a spread, to stir through salads or to add to dressings.