Chimichurri lamb cutlets

Spice up dinner time with these hearty chimichurri lamb cutlets - flavorsome and delicious, these will become a definite family favourite!

  • 15 mins preparation
  • 10 mins cooking
  • 3 hrs marinating
  • Makes 20
  • Print


Chimichurri lamb cutlets
  • 4 fresh long red chillies, seeded, chopped finely
  • 3 clove garlic, crushed
  • 2 tablespoon red wine vinegar
  • 2 tablespoon dried oregano
  • 2 teaspoon ground cumin
  • 2 teaspoon sweet paprika
  • 1 large tomato (220g), chopped finely
  • 1 large red onion (200g), chopped finely
  • 1/2 cup firmly packed fresh flat-leaf parsely leaves, shredded finely
  • 1 cup (250ml) extra virgin olive oil
  • 20 frenched lamb cutlets (1kg)


Chimichurri lamb cutlets
  • 1
    To make chimichurri, place all ingredients except lamb in a large bowl, season; stir to combine.
  • 2
    Place half the chimichurri in a large bowl with lamb; toss to coat in marinade. Cover; refrigerate 3 hours or overnight. Cover remaining chimichurri; refrigerate until required.
  • 3
    Preheat a grill pan (or barbecue) over high heat. Cook lamb, turning occasionally, for 4 minutes for medium or until cooked to your liking. Cover lamb; rest for 5 minutes.
  • 4
    Place lamb cutlets on a large platter; serve with reserved chimichurri. Sprinkle over extra fresh parsley sprigs to serve, if you like.


If you are pressed for time, process all the chimichurri ingredients in a food processor until coarsely chopped. You can substitute chicken wings or drumsticks for the lamb cutlets, if you prefer.

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