Barbecue Lamb Cutlets with Seaweed Butter Recipe – Australian Special
Elevate your next summer cookout with grilled lamb cutlets that combine hearty, smoky flavors and a bold umami twist from seaweed butter. This Barbecue Lamb Cutlets with Seaweed Butter offers tender, juicy meat enriched by the creamy, savory butter infused with seaweed and garlic. Whether you’re aiming to impress at an Australian barbecue or simply want something special for dinner, this dish delivers flavor and flair in every bite.
- Prep Time20 min
- Cook Time15 min
- Perform Time15 min
- Total Time50 min
For the Lamb Cutlets:
- 8 lamb cutlets (about 1 inch thick)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 teaspoon fresh rosemary, chopped (optional)
For the Seaweed Butter:
- 1/2 cup unsalted butter, softened
- 2 tablespoons dried seaweed (e.g., nori, dulse, or wakame), finely chopped
- 1 teaspoon lemon juice
- 1 clove garlic, minced
- Salt to taste
Prepare the Seaweed Butter:
Mix the Ingredients: In a bowl, combine the softened butter, chopped seaweed, lemon juice, minced garlic, and a pinch of salt.
Blend: Mix until all ingredients are well incorporated.
Shape the Butter: Transfer the mixture to a piece of parchment paper or plastic wrap. Roll it into a log shape and twist the ends to seal.
Chill: Refrigerate the butter for at least 30 minutes, or until firm.
Prepare the Lamb Cutlets:
Season the Cutlets: Pat the lamb cutlets dry with paper towels. Drizzle with olive oil and season generously with salt, pepper, and fresh rosemary (if using).
Marinate (optional): For enhanced flavor, let the cutlets marinate at room temperature for 20-30 minutes.
Barbecue the Lamb Cutlets:
Preheat the Grill: Preheat your barbecue or grill to medium-high heat.
Grill the Cutlets: Place the lamb cutlets on the grill. Cook for about 3-4 minutes on each side for medium-rare, or adjust the time to your preferred doneness.
Rest the Cutlets: Once cooked, remove the cutlets from the grill and let them rest for 5 minutes. This allows the juices to redistribute.
Serve:
Slice the Butter: Remove the seaweed butter from the refrigerator and slice it into rounds.
Plate the Cutlets: Serve the lamb cutlets warm, topped with a slice of seaweed butter. It will melt beautifully over the hot meat, creating a rich sauce.
Recipe Notes:
Marinate Time: Let the lamb cutlets rest with oil, salt, pepper, and optional rosemary for at least 20-30 minutes to deepen flavor before grilling.
Seaweed Variety: Try different dried seaweeds like nori, dulse, or wakame—each offers unique flavor notes; wakame tends to be milder, dulse more robust and salty.
Resting Period: After grilling, rest the lamb cutlets for about 5 minutes so the juices redistribute and meat stays tender.
Serving Sides: Pair with grilled vegetables, a fresh salad, or roasted potatoes to balance out the richness of the butter. Citrus wedges help cut through the richness.
Doneness Preference: For medium-rare, grill approx. 3-4 minutes per side; adjust timing to reach desired doneness (medium or well done) without overcooking.
