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Lamb cutlets with Argentinean mint chimichurri


  • Toss the lamb with a little oil, the lemon juice and seasonings. Then cook on a preheated ridged grill (or BBQ) to the desired degree, basting as you do so.
  • As the lamb is cooking, combine the remaining ingredients with seasonings.
  • Serve the cutlets with a good spoonful of the Chimichurri alongside.



  • 18 lamb cutlets, trimmed
  • olive oil
  • juice of ½ lemon
  • sea salt & freshly ground pepper
  • ½ small red onion, very finely chopped
  • 4 spring (green) onions, finely chopped
  • 3 small red chillies, finely chopped
  • 3 plump garlic cloves, finely chopped
  • 1 punnet cherry tomatoes, quartered
  • 3 heaped tbsp chopped fresh mint
  • 1 heaped tspn Dijon mustard
  • a good splash of red wine vinegar


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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