Grilled Lamb Cutlets with Pomegranate Sauce

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It’s no secret that I like lamb dishes, and preparing lamb cutlets is no exception.

I like the crispy rendered outer layer of the incredibly excellent fat, which mixes with the meaty tastes and complementing herbs and spices. The aroma of lamb in the air instantly transports me to Australia, to beautiful summer days spent relaxing with family and friends.

I’m salivating just thinking about these grilled lamb cutlets.

It’s all in the cut-let 

When it comes to lamb chops, the primary three options are forequarter or BBQ chops, as they are called in Australia, loin chops or tiny T Bones and cutlets, and ribeye. In my opinion, they are all fantastic, but today we are utilizing lamb ribeye or cutlet.

The cutlet is the ideal BBQ meal. Not only is it an easy dish to prepare, but there are several ways to spice and heat it up. They even have their own handle built in!

That’s why lamb cutlets have been a fixture at my BBQs for years, whether they’re for appetizers so my guests can pick them up and eat while still holding a drink, or if I add a few more ingredients and turn them into a main course, as in this dish.

This elevates the chops to a whole new level, especially when paired with my sticky pomegranate sauce. Pomegranate goes so well with lamb, and I’m sure you’ll agree after trying this dish.

Items that will help you cook these are:

  • A 22 Weber kettle
  • A Kettle Kone / Vortex
  • Various spices
  • I’m using a ThermoWorks Thermapen ONE instant-read thermometer.

How to trim your cutlets

Lamb is a particularly fatty cut of meat. This contains the cutlets we’re utilizing right now. If you didn’t already know, cutlets are just a rack of lamb that has been split.

You may purchase the whole rack with the fat cap still intact, or it may be labeled as wet. The phrase “frenching” refers to the process of making a piece of meat more appealing by eliminating either fat or some meat. The meat may also be trimmed to ensure consistent cooking.

I don’t mind leaving part of the fat cap on the cutlets since it will render down a bit and provide a lot of taste.

Some people like it without the fat; I believe it is one of those cuts that is entirely dependent on how you prepare it.

So we’ll leave the cutlets as they are today, with part of the fat cap on them.

Seasoning your lamb cutlets

Earthy herb tastes complement lamb quite nicely. You may also match it with garlic and wine, and you can add some spiciness to lean toward a middle eastern taste profile, as we will with the sauce today by using pomegranate.

I have a tried-and-true seasoning for lamb, whether it’s smaller parts like cutlets and chops or larger cuts like shoulder, rack, and leg.

The only difference is that I use powders for these smaller pieces instead of granules and flakes with spices.

Sea salt flakes or kosher salt, lemon pepper, dried rosemary and oregano, garlic powder, and onion powder are all in mine. Smaller slices of lamb lend themselves much better to finer seasonings.

Making the pomegranate sauce

This sticky pomegranate sauce will elevate your lamb cutlets while complimenting the ingredients you’re currently using.

I’ve been using pomegranate to flavor my lamb recipes for some years now, and it truly complements the gamey taste of lamb.

The sauce’s purpose is to compliment the lamb, and it contains tastes that achieve this very well, such as pomegranate molasses, maple syrup, red wine, brown sugar, garlic, cloves, bay leaves, salt, and freshly ground black pepper.

All of this is cooked with unsalted butter, then thickened with a cornstarch slurry before removing the cloves and bay leaf and letting the sauce to cool.

Once combined and allowed to decrease and thicken, it will become a popular condiment on a variety of cuisines.

This sauce is quite versatile, and I’ve used it on duck, chicken, pig, and a few fish meals.

When using pig or chicken, I like to add a little heat to it; a teaspoon of cayenne pepper gives it a wonderful little bite to wake up the senses.

Do yourself a favor and toss this in with your next rack of pork ribs and see who can guess the ingredients. The ribs will undoubtedly be a big hit.

Setting up the BBQ for hot and fast indirect cooking

For this cook, I’m utilizing a 22-inch Weber kettle and a Kettle Kone (Vortex) to assist achieve the high indirect heat I’m looking for today. You may, however, utilize any hooded BBQ that enables you to cook at high indirect heat.

4 chimney starting briquettes, then after completely alight, I’ll throw the hot coals into the Kettle Kone and replace the grill and lid, ensuring sure all of the vents are wide open.I’ll begin by lighting three candles.

The Kettle Kone (Vortex) is designed to increase the heat by driving it to the top of the lid, where it subsequently rolls down the edges of the lid and bowl, making the outermost area of the cooking grate very hot. However, since we do not get any direct radiant heat from the flames, the possibility of burned meat is eliminated, and we always end up with properly cooked meat.

Im aiming for temps between 450F and 480F.

I’ll heat up the grill for 5 to 10 minutes before adding the ribs. This is because a hot grill will sear our food, keeping it from adhering to the grill. It will also begin the caramelization of our meat’s underbelly.

Now that the grill has warmed up, lay the ribs on the outermost section of the grilling grate and replace the cover. I’ll set a timer for every 15 minutes and turn the cover a third of the way every 15 minutes since they will take 45 minutes to cook. The reason for this is because the lid vent generates a hotspot, and by moving the lid, we ensure that all of the food is cooked evenly.

Try not to raise the lid while spinning; we want the intense heat to stay within.

When the 45 minutes are up, remove the ribs from the fire and plate them.

I usually serve 3 to 4 cutlets per adult, drizzle with pomegranate sauce, finish with a sprinkle of extra virgin olive oil, and garnish with lemon thyme leaves.

Serving suggestions 

Lamb cutlets go nicely with a variety of sides, but roasted or steamed veggies are my personal favorites. I do, however, seize them as they are and consume them like a meat lollipop.


Should I sear lamb chops before grilling?

Preheat the grill to low-medium heat (about 300°F). Cook the chops over moderate heat first, then sear them over high heat. Cook the lamb chops on the grill. Close the cover and grill for 10 minutes, or until the chops reach an internal temperature of 110°F.

Why do you soak lamb chops in milk?

Marinating the lamb in milk will help to bring out and settle some of its more unpleasant aromas and tastes. This milk soaking process is also employed for other meats with strong gamey qualities, such as venison.

How long do you cook lamb cutlets for?

Cook for 3 minutes each side for barely pink meat. Cook for a few minutes longer if you want your lamb well done. Remove using tongs and set aside for 10 minutes before serving. If you’re using a grill, warm it until it’s searing hot.

Should lamb chops be cooked fast or slow?

How should lamb chops be cooked? Lamb chops and steaks, like beef steaks, should be cooked rapidly over a high heat and may be quick-roasted as well, depending on thickness.

Should lamb be room temp before grilling?

Remove the lamb from the refrigerator and let it to come to room temperature for at least 30 minutes before beginning the cooking procedure. This helps to ensure that the lamb cooks evenly and that the temperature is appropriate.

Is it better to cook lamb chops in butter or olive oil?

Better alternatives include peanut oil, canola oil, and extra light olive oil. Rather of using it as cooking oil, a minute or two before you complete cooking, add butter to the pan. This provides a buttery taste and texture to the meat, but not for so long that it burns.

Why are my lamb cutlets tough?

Even soft lamb chops may become uncomfortably chewy if undercooked, while overcooking results in dry, dried-out flesh. Rib chops should be cooked to 130°F, whereas loin chops should be cooked to 135°F or even 140°F.

Are lamb cutlets the same as lamb chops?

This is the most coveted cut of the whole lamb and is more often known as the lamb cutlet. This chop includes the tenderloin, which sits under the ribs doing no work (unlike a muscly leg or shoulder), leaving it soft and sinew-free.

What seasoning is best for lamb?

One of my all-time favorite spices for lamb is nutmeg, as well as cayenne, chili powder, coriander, cumin, garlic powder, mustard powder, onion powder, and paprika.

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