Barbecue Lamb Cutlets with Seaweed Butter Recipe – Australian Special
Elevate your barbecue game with these succulent Barbecue Lamb Cutlets, beautifully complemented by a rich and savory seaweed butter. The tender lamb is grilled to perfection, showcasing its natural flavors, while the umami-rich seaweed butter adds a unique twist that tantalizes the taste buds. Perfect for summer cookouts or special occasions, this dish is sure to impress your guests and create unforgettable dining moments.
- 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:
Cutlet Alternatives: If lamb cutlets are unavailable, you can substitute with lamb chops or other cuts of lamb.
Seaweed Varieties: Experiment with different types of seaweed for varying flavors; each type brings its own unique taste.
Serving Suggestions: Pair with grilled vegetables or a fresh salad to complement the richness of the lamb.
