Grilled Lamb Cutlets Mint Yogurt

There's something about the smell of rosemary and thyme hitting a hot grill that makes you feel like you've mastered something important in the kitchen. I stumbled onto this lamb cutlet combination one summer evening when I had friends arriving in an hour and absolutely nothing thawed except a package of beautiful cutlets. The marinade came together almost by accident—whatever fresh herbs were wilting in my crisper drawer got minced and mixed with olive oil, and the results were so good I've been making it intentionally ever since.

I'll never forget my neighbor peering over the fence as the cutlets hit the grill, asking what that incredible smell was. When I plated one up for her with that dollop of mint yogurt on the side, she took one bite and immediately asked for the recipe. Now she makes it every time her book club meets, which feels like a small victory for both of us.

Ingredients

• Lamb cutlets: Look for cutlets that are roughly the same thickness so they cook evenly, usually about half an inch. The fat cap is your friend here—it's what keeps them juicy.
• Olive oil: Use something good enough to taste on its own, because this is your marinade base and it matters.
• Fresh rosemary and thyme: Dried herbs will leave you with an odd texture in the marinade, so don't skip fresh if you can help it.
• Lemon zest: Zest before you juice, and don't be shy—that citrus brightness is essential to the whole thing.
• Greek yogurt: The thickness is what makes the sauce cling to the meat, so don't grab regular yogurt and expect the same result.
• Fresh mint and parsley: Mint is the star, but parsley adds a grassy freshness that prevents it from tasting one-note.
• Ground cumin: Just enough to add warmth without announcing itself—this is the secret ingredient nobody expects.

Instructions

Build your marinade:

Combine oil, minced garlic, rosemary, thyme, lemon zest, salt, and pepper in a bowl. The mixture should look fragrant and herby, almost like a loose paste. If it feels too wet, you've used too much oil.

Coat and marinate the lamb:

Massage the marinade onto each cutlet, making sure the herbs coat both sides and nestle into any crevices. Cover and refrigerate—30 minutes is your minimum, but up to 4 hours will give you deeper flavor without overdoing it.

Prepare the mint yogurt:

While the lamb sits, whisk together yogurt, chopped mint, parsley, lemon juice, cumin, salt, and pepper in a small bowl. Taste and adjust seasoning—it should be bright enough to stand up to rich lamb.

Get your grill ready:

Heat a grill or grill pan to medium-high heat until you can hold your hand over it for only a few seconds. Let the excess marinade drip off the cutlets before they hit the heat.

Sear the cutlets:

Grill for 3 to 4 minutes per side for medium-rare, listening for that sizzle and watching for nice char marks. Resist the urge to move them around—let the heat do its work.

Rest and serve:

Transfer to a plate and let them sit for 2 minutes so the juices redistribute. Plate with a generous spoonful of mint yogurt, a wedge of lemon, and a sprig of fresh mint.

Save

There was this moment during a dinner party when someone cut into their cutlet and found it still warm and impossibly tender inside, with this crispy herby crust. They looked up with this expression of surprised delight, and that's when I realized this recipe works because it feels like an occasion every single time you make it.

The Flavor Trick Nobody Mentions

The real magic happens when you understand that the marinade is doing two things at once—seasoning the meat and creating a protective crust on the grill. That's why you don't want to wipe it off before cooking, even though every instinct says you should. The herbs char slightly and develop this almost burnt-smelling complexity that makes people ask what spice you're using.

Wine Pairing and Serving Ideas

A crisp Sauvignon Blanc is the obvious choice because the herbiness echoes your marinade and the acidity cuts through the lamb's richness. But honestly, a light red like Pinot Noir works beautifully if you're more of a red wine person. Serve these with something simple like a green salad with lemon vinaigrette or some grilled vegetables—the lamb and yogurt are already doing enough work to steal the show.

Make It Your Own

The skeleton of this recipe is forgiving enough to bend to what you have on hand and what you're craving that day. You can play with the herbs in the marinade, try different yogurt-based sauces, or even swap in beef ribeye steaks if lamb feels too adventurous. The only rule is that the core method—herb marinade plus yogurt sauce plus hot grill—stays intact.

• A pinch of chili flakes in the marinade adds a whisper of heat that makes the mint yogurt feel even more essential.
• You can substitute Greek yogurt with crème fraîche if you want something a touch richer and less tangy.
• If you're cooking these indoors and don't have a grill pan, a cast iron skillet set to high heat works almost as well.

Save

This dish has a way of turning an ordinary weeknight into something that feels intentional and a little bit special. Once you've made it once, you'll find yourself coming back to it whenever you want to impress someone without breaking a sweat.

Recipe FAQ

→ How long should the lamb cutlets marinate?

Marinate the cutlets for at least 30 minutes, but up to 4 hours for deeper herb infusion.

→ What is the best cooking method for lamb cutlets?

Grilling over medium-high heat for 3-4 minutes per side ensures a juicy, medium-rare finish.

→ Can I substitute other meats for lamb?

Beef or chicken cutlets can be used as alternatives, but cooking times may vary.

→ What gives the yogurt sauce its unique flavor?

Fresh mint, parsley, lemon juice, and a hint of cumin combine to create a refreshing, aromatic sauce.

→ How should the grilled cutlets be served?

Serve with cooled mint yogurt sauce, lemon wedges, and fresh mint sprigs for added brightness.