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BBQ Lamb Recipes

Spicy Lamb Cutlets

Spicy Lamb Cutlets with Chermoula

Do you love lamb cutlets cooked on the BBQ? I came across a delicious spice called 'Chermoula' to use on lamb cutlets while I was deciding what to cook for our daughter's engagement party. 
'Chermoula' is an north african style spice blend containing cumin, paprica, tumeric and more. I got mine from Herbies Spices.

Just sprinkle as much or as little of the spice as you like on your cutlets. So easy to jazz up your meal this way.
Hope you enjoy it! 


Easy Barbecued Lamb Koftas

Similar to making rissoles but just using different spices. Kids would love helping with this too.


  • 500g lamb mince
  • 2 tsp ground coriander
  • 1 tsp cumin
  • 2 large garlic cloves, minced
  • 1 tblsp chopped mint
  • a little oil for brushing

Mix all ingredients together well. Best done with your hands. Divide mixture into 8 balls. Roll each ball into a sausage shape. Thread kofta onto skewers. Brush with oil. heat BBQ to medium high heat. Cook 3-4 mins on each side or until done to your liking. Lovely served with yogurt, salad (tabouleh is particularly nice) and flat breads. 


Barbecued Lamb and Ginger Satay Sticks


  • 700g lamb steak (topside or round)
  • 2 cloves garlic
  • 1 tbsp sesame oil
  • 1 tbsp coconut oil (better for heating than olive oil as it has a higher smoke point)
  • 1 tbsp fish sauce
  • 1 tbsp honey
  • 1 tbsp finely chopped ginger
  • 2 tbsp chopped coriander
  • 2 tbsl sweet chilli sauce
  • 2 tbsp lime juice
  • 1 red chilli, seeded & finely chopped
  • 1 tbsp toasted sesame seeds

Cut the lamb into long thin strips. Combine the ginger, garlic, honey, fish sauce and sesame oil and add the lamb. Marinate in the refrigerator for 2-3 hours (or 30 mins if short of time).
Combine lime juice, sweet chilli sauce, cupped coriander and chilli. Serve as a sauce with the lamb.
Thread the lamb onto skewers. You can pre soak the skewers if you want but I don’t find this prevents them from burning. Brush lamb with the coconut oil. Place on a pre-heated hot BBQ grill for 2-3 mins each side. Serve the lamb sprinkles with the sesame seeds, the sauce and steamed rice. Or for a healthier option try quinoa.


Barbecued Lamb Chops with Asparagus, Tomato and Feta

BBQ Lamb chops can be a little bit plain so I thought you might like to try this recipe to add a bit of interest and variety:

  • 8 -12 lamb chops or cutlets
  • 2 bunch asparagus, trimmed
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • ⅓ cup of crumbled feta cheese
  • 12 cherry tomatoes, quartered

1. Place the lamb chops and asparagus in 2 separate dishes; pour the combined olive oil and lemon juice over both. Season with salt and pepper.
2. Preheat the barbecue flat-plate or char-grill plate to hot before adding the lamb.
Cook lamb chops for 2-4 minutes on each side for medium or until done to your liking. Test the lamb for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
3. Remove lamb from heat, loosely cover with foil and rest lamb for 2 minutes before serving. While the lamb is cooking, add the asparagus to the BBQ and cook for 3-4 minutes or until just tender. To serve place the lamb and asparagus on plates, scatter the cherry tomatoes and feta over the top. Serve with potatoes and green salad.

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