Lamb Popsicles (Char‑Grilled Lamb Cutlets)

Smoky, char-kissed lamb cutlets with a punchy garlic-spice rub and juicy, rosy centers—pure “grab-by-the-bone” perfection.

Ingredients

• 12 lamb cutlets (lamb rib chops), frenched if possible (“popsicle” style)
• 2 tbsp olive oil
• 4 garlic cloves, finely grated (or crushed)
• 1 1/2 tsp kosher salt (or 1 tsp fine salt)
• 1 tsp black pepper
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1/2 tsp ground coriander (optional but excellent)
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 tbsp lemon juice (or 2 tsp vinegar)
• Lemon wedges, to serve (optional)

Method

• 1

  Step 1: Make the “world-famous” rub

  In a bowl, mix olive oil, garlic, salt, pepper, cumin, paprika, coriander (if using), cayenne (if using), and lemon juice until it forms a thick, spoonable paste.

• 2

  Step 2: Season the cutlets

  Pat lamb dry with paper towel (helps the char). Rub the paste over both sides of each cutlet, especially the meaty eye. Marinate 30 minutes at room temp (or up to 24 hours in the fridge; bring back to room temp 20 minutes before grilling).

• 3

  Step 3: Get the grill screaming hot

  Preheat a BBQ/grill to high (you want strong heat for fast searing). Clean and oil the grates lightly.

• 4

  Step 4: Char-grill (don’t fuss!)

  Grill cutlets 2 to 3 minutes on the first side until deep golden with a few char spots. Flip and cook another 2 to 3 minutes for medium-rare.

• 5

  Step 5: Rest, then serve “popsicle style”

  Rest 3 minutes (juices settle). Serve immediately with lemon wedges for squeezing.

Tips

• **Best cutlets:** Frenched rib cutlets give that true “popsicle” handle and cook evenly.
• **Avoid bitterness:** Garlic can burn over very high heat—keep the cook fast, and don’t use excess loose garlic pieces; grating helps it cling and cook through.
• **No BBQ?** Use a ripping-hot cast iron skillet: 2–3 minutes per side, then rest. Expect less smoke-char but still incredible crust.
• **Make-ahead:** Marinate overnight for maximum flavor. Cook right before serving.
• **What to serve it with:** A simple salad, grilled vegetables, or flatbreads—keep sides fresh to balance the rich lamb.

Nutrition (per serving, estimate)