How to cook lamb cutlets

Lamb cutlets are prized for their delicate flavour, tender texture and versatility, making them a go-to choice for home cooks looking to create something special. Whether you’re grilling, pan-frying, or baking them, these succulent cuts of meat can deliver incredible flavour when cooked just right. In this butcher’s guide, we’ll walk you through everything you need to know about preparing and cooking lamb cutlets to perfection. 

Are lamb chops and cutlets the same?

While lamb chops and cutlets are often used interchangeably, they’re actually slightly different cuts of meat. Lamb cutlets are taken from the loin or rib section and are typically more delicate and tender, with a neat, single rib bone. Cutlets shine when simply seasoned and cooked to medium-rare, allowing their natural taste to take centre stage.

On the other hand, lamb chops can come from several parts of the lamb, including the shoulder, rib and loin. This variety means that lamb chops can range from tender and juicy to heartier cuts that are excellent for slow cooking or braising. They offer a robust flavour that pairs beautifully with bold marinades and spices.

Do you wash lamb cutlets before cooking?

There’s often some confusion about whether you should wash lamb cutlets before cooking, but the answer is simple — no, it's not necessary. In fact, washing raw meat, including lamb, can spread bacteria to your sink, countertops and nearby utensils, increasing the risk of cross-contamination.

Instead, focus on proper cooking techniques to ensure food safety. High cooking temperatures kill any bacteria present on the surface of the meat. To prepare your lamb cutlets, simply pat them dry with a paper towel. This helps to remove any excess moisture, allowing you to achieve a nice golden crust when cooking. Just remember to wash your hands thoroughly after handling raw lamb and sanitise any surfaces it comes into contact with to maintain a clean and safe kitchen.

Is it better to cook lamb in oil or butter?

When it comes to cooking lamb cutlets, both oil and butter have their merits, but choosing the right one depends on the result you’re aiming for. 

Oil is a great option if you're after a beautifully golden, crispy exterior. Because they have a higher smoke point than butter, oils like olive oil or vegetable oil can handle the heat without burning. This makes oil ideal for grilling, pan-frying or searing your lamb cutlets quickly at a high temperature.

While butter adds incredible richness and flavour, it tends to burn faster due to its lower smoke point. If you're keen on using butter, a good trick is to combine it with oil. Start with oil to get that perfect sear, and then add butter towards the end of cooking. As the butter melts, it’ll enhance the lamb with a rich, nutty flavour without risking burning. This way, you’ll get the best of both worlds – perfectly cooked lamb cutlets that are crispy on the outside, tender on the inside and bursting with flavour.

How to cook lamb cutlets using different methods

How to cook lamb cutlets in a frying pan

Pan-frying lamb cutlets is a quick and easy way to achieve a beautifully seared exterior while keeping the inside tender and juicy. This method gives you full control over the heat, allowing you to lock in flavour and moisture with a golden crust.
Here’s how to cook lamb cutlets in a frying pan:

1. Heat a tablespoon of olive oil in a frying pan over medium-high heat.
2. Season the cutlets generously with salt, pepper and your favourite herbs.
3. Place the cutlets in the hot pan and sear for 2-3 minutes on each side, until golden brown.
4. For medium-rare, aim for an internal temperature of 60°C. Let them rest for a few minutes before serving.

How to cook lamb cutlets on the BBQ

Cooking lamb cutlets on the BBQ brings out smoky flavours and creates a delicious char, enhancing the natural taste of the meat. It’s an ideal method for summer gatherings or when you want to enjoy cooking outdoors.
Here’s how to cook lamb cutlets on the BBQ:

1. Preheat the BBQ to medium-high heat.
2. Season the cutlets with salt, pepper and olive oil.
3. Place them directly on the grill and cook for 2-3 minutes per side.
4. If the cutlets are thicker, use indirect heat to finish cooking them without over-charring.

How to cook lamb cutlets in the oven

Oven cooking is a foolproof method for tender, juicy lamb cutlets with minimal effort. This technique ensures even heat distribution, making it easy to achieve a perfectly cooked cutlet every time. It’s also ideal for large batches or when you prefer a hands-off approach.
Here’s how to cook lamb cutlets in the oven:

1. Preheat the oven to 200°C.
2. Season the lamb cutlets with herbs, salt, and pepper, and place them on a baking tray.
3. Bake for 10-12 minutes, flipping halfway through.
4. Let the cutlets rest for 5 minutes before serving to retain moisture.

How to cook lamb cutlets in an air fryer

Air frying is a modern, convenient way to achieve a crispy exterior while keeping the lamb juicy inside. This method is perfect for those looking for a quick, mess-free cooking option that still delivers excellent results.
Here’s how to cook lamb cutlets in an air fryer:

1. Preheat the air fryer to 180°C.
2. Season the cutlets with your favourite spices and a drizzle of olive oil.
3. Place them in the air fryer basket and cook for 8-10 minutes, flipping halfway through.
4. Remove and serve immediately for a crisp, flavorful bite.

How to cook crumbed lamb cutlets

Crumbed lamb cutlets are a crowd-pleaser, with a crispy, golden crust that enhances the tenderness of the meat.
Here’s how to cook crumbed lamb cutlets:

1. Preheat your oven or air fryer to 180°C.
2. Dip the cutlets in seasoned flour, then beaten egg, and finally coat them in breadcrumbs.
3. Bake or air fry for 10-12 minutes, or until the crumb is golden and crispy.
4. Let them rest for a few minutes before serving to keep them tender inside.

If you’re short on time or just want a hassle-free meal, pre-prepared crumbed lamb cutlets are a winner. For an extra burst of flavour, try our tamarind and lime lamb cutlets, which bring a zesty twist to a timeless favourite.

How long should lamb cutlets be cooked for?

Here’s a guide to help you get perfectly cooked lamb cutlets every time:

Cooking Method	Thickness of Cutlets	Cooking Time (for medium-rare)	Temperature
BBQ (direct heat)	2-3 cm	3-4 minutes per side	200°C
Frying pan	2-3 cm	2-3 minutes per side	Medium-high
Oven	2-3 cm	10-12 minutes (flipping halfway)	200°C
Air fryer	2-3 cm	8-10 minutes	180°C

If your lamb cutlets are a different thickness, adjust the cooking time accordingly — generally, add a minute or two for each extra centimetre of thickness.

Should lamb cutlets be cooked fast or slow?

At Peter Bouchier, we’re big believers in cooking lamb on high heat. Fast cooking methods, like searing and grilling, are fantastic for achieving a beautifully browned exterior while keeping the inside juicy and tender. This approach is perfect for lamb cutlets, as it locks in flavour and creates a mouthwatering crust in just a few minutes. The high heat helps caramelise the natural sugars in the meat, enhancing the overall taste.

However, slow cooking techniques are ideal when you want to ensure the meat is incredibly tender. Using low heat allows the lamb cutlets to cook gently, which is great for larger or thicker cuts that require more time to become tender. This method is less common for cutlets specifically but can be useful for tougher cuts or when you’re looking for a different flavour profile.

How do you know when lamb cutlets are done?

Can you eat lamb rare? It’s a common question, and the answer is yes. However, ensuring the outside is well-seared is a must to eliminate any surface bacteria. Here’s what to check:

• Internal temperature: For medium-rare lamb cutlets, aim for an internal temperature of 60°C. If you prefer your lamb more cooked, aim for 70°C for medium and 75°C for well-done.
• Colour: Cut into the thickest part of the cutlet. For medium-rare, the meat should be a lovely pink colour with juices running clear. If it’s brown throughout, it’s likely well-done.
• Touch test: Gently press the cutlet with your finger; it should feel firm but slightly springy for medium-rare. The firmer it feels, the more well-done it is.

Why are my lamb cutlets tough?

Nobody wants to bite into a tough lamb cutlet. Here are a few reasons for tough lamb:

• Overcooking: One of the primary reasons lamb cutlets turn tough is overcooking. When exposed to high heat for too long, the muscle fibres contract and become dry. Aim for the correct cooking time and temperature to keep the cutlets juicy.
• Quality of meat: The quality of the lamb you choose plays a significant role in tenderness. Opt for fresh, high-quality cuts from your trusted local butcher. Older or improperly stored meat may result in tougher texture.
• Thickness of cutlets: If your lamb cutlets are too thick, they may not cook evenly. Thinner cutlets will cook faster and remain tender. If your cutlets are thick, consider using a meat mallet to gently pound them to a more uniform thickness before cooking.
• Marination: Failing to marinate your lamb cutlets can result in tougher meat. A good marinade not only adds flavour but also helps tenderise the meat by breaking down the muscle fibres. Even a short marination period can make a significant difference. You can always opt to buy marinated lamb cutlets straight from your butcher.
• Resting time: Skipping the resting period after cooking can lead to toughness. Allowing the cutlets to rest for a few minutes before slicing helps the juices redistribute, ensuring a more tender bite.

Looking for the best Melbourne lamb butcher? 

Whether you’re searing cutlets in a frying pan for a quick weeknight dinner, grilling them to perfection on the BBQ or baking them for a hassle-free meal, knowing how to treat your lamb right is key. 

At Peter Bouchier, we know every delicious meal starts with the best butcher’s meat. We pride ourselves on offering the highest quality, ethically sourced cuts that promise to deliver amazing flavour and tenderness. Stop by our stores in Malvern or Toorak or shop our premium meat online today.