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 servings10 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
- Preheat a grill pan or barbecue over high heat until just starting to smoke.
- Season your lamb generously with coarse sea salt and freshly ground black pepper.
- 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.
- 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.
- 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.