BBQ Lamb Cutlets Recipe from Cyprus

Have you ever tasted a dish so unique that it changes your entire backyard BBQ experience? That’s exactly what these Cypriot lamb cutlets did for me. I’m thrilled to share this recipe that combines minced lamb with grated potatoes and fresh herbs for a crispy outside, tender inside treat that’s unlike typical burgers or kebabs. Grab your grilling tongs and prepare for a Mediterranean flavour journey that’ll have your guests asking for your culinary secrets.

Why You’ll Love these BBQ Lamb Chops

Every backyard BBQ deserves a show-stopping dish, and these BBQ Lamb Cutlets are exactly that!

I’ve been making these Cypriot-inspired treats for years, and they never fail to impress my guests. The combination of minced lamb, grated potatoes, and savoury spices creates a unique texture that’s both crispy outside and tender inside.

What I love most is how thesecutlets hold up perfectly on the grill, developing a beautiful char while the meat stays juicy.

They’re more exciting than ordinary burgers but just as easy to eat with your hands. The hint of mint garnish adds that perfect fresh finish that complements the rich, savoury meat.

Trust me, once you serve these at your cookout, your friends will be begging for the recipe!

What ingredients are in BBQ lamb chops?

To make these delicious BBQ Lamb Cutlets, you’ll need a brilliant combination of fresh ingredients that create that distinctive Cypriot-inspired flavour profile.

What makes these cutlets special is how the grated potatoes mix with the lamb to create a unique texture that holds up beautifully on the barbecue. The breadcrumb coating creates that perfect crispy exterior while the meat inside stays wonderfully moist and flavourful.

• 3 eggs
• 1 onion, grated
• 2 tablespoons fresh parsley, chopped
• 450g new potatoes, peeled
• 450g ground lamb
• 100g dried breadcrumbs
• Oil, for frying (or brushing before barbecuing)
• Salt and freshly ground black pepper, to taste
• Mint leaves, for garnish

When shopping for these ingredients, the quality of your lamb makes all the difference. Look for freshly ground lamb with a good fat content to keep the cutlets juicy on the barbecue.

For a more authentic flavour, you might consider adding a pinch of dried mint to the mixture as well, though the fresh mint garnish does provide that lovely aromatic finish.

The breadcrumbs should ideally be quite fine for the best coating, and if you’re watching your carbs, you could potentially reduce the potato quantity slightly without compromising too much on texture.

How to Make these BBQ Lamb Cutlets

To alter these traditional Lamb Cutlets into delicious BBQ treasures, we’ll need to adjust our cooking approach slightly while maintaining all those wonderful flavours.

Start by preparing the mixture just as you would for the standard recipe, beat 3 eggs in a large bowl, then add the grated onion and 2 tablespoons of chopped fresh parsley. Season generously with salt and pepper, giving everything a good mix.

For the potatoes (1 lb), you’ll still need to boil them until tender, about 20 minutes, and then allow them to cool before coarsely grating them.

Once cooled, combine your grated potatoes with 1 lb of ground lamb and the egg mixture, kneading thoroughly for 3-4 minutes until everything is perfectly blended.

Form the mixture into triangular shapes as per the original recipe and coat them twice with the 1 cup of dried breadcrumbs.

Now, here’s where we veer for the BBQ method: rather than frying, lightly brush each koutlet with oil on both sides to help them crisp up nicely on the grill.

For direct grilling on your BBQ, preheat to a medium heat (approximately 180°C) and place the cutlets directly on the grill grates.

Cook with the lid closed for about 6-8 minutes per side until beautifully golden brown and the internal temperature reaches 70°C. The Monolith Avantgarde Classic Black Kamado Grill is perfect for achieving that smoky flavour.

If using a Kamado-style BBQ, you might prefer to use the indirect method to prevent flare-ups, simply place the cutlets to the side of the charcoal and cook for slightly longer, about 10-12 minutes per side.

Either way, these triangular treats develop a wonderfully smoky flavour that you simply can’t achieve in a frying pan.

Serve hot with a garnish of mint leaves for that perfect finishing touch.

BBQ Lamb Chops Substitutions and Variations

On a Monolith Kamado BBQ

• Use the direct grilling method at medium-high heat
• Preheat the grill to 190-200°C
• Form triangular cutlets slightly thicker to withstand grilling
• Brush cutlets with oil instead of pan frying
• Cook for 4-5 minutes per side until golden and internal temperature reaches 71°C
• For a smoky flavour, add Monolith smoke pellets to the charcoal.

On Ozpig & Big Pig Stoves

• Use direct grilling or plancha cooking method
• If using plancha, preheat the fire plate and lightly oil it
• Cook cutlets for 5-6 minutes per side
• For added flavour, add fresh mint directly to the grill while cooking
• Finish with a quick sear on direct flame for char marks

On a Pit Barrel Cooker

• Use direct grilling with charcoal at medium heat
• Place cutlets on the grill grate rather than hanging
• Cook covered for 6-7 minutes per side
• Alternatively, thread smaller cutlets onto skewers for skewer cooking
• Finish with 2 minutes of direct heat for caramelisation

What to Serve with BBQ Lamb Chops

While BBQ lamb cutlets shine as the star of your outdoor feast, they truly impress when paired with complementary sides that balance their rich, smoky flavour.

I’ve found that a fresh Greek salad with cucumber, tomato, and feta creates the perfect contrast to these meaty triangles.

For suitable sides that honour the cutlets’ Mediterranean roots, try a simple tzatziki sauce or a lemony hummus for dipping.

Roasted vegetables like bell peppers and courgettes make excellent pairing options that won’t overpower the lamb’s distinct taste.

If you’re looking to round out your meal, a side of lemon-herb rice or grilled pita bread soaks up those delicious juices.

Trust me, your guests will be too busy enjoying the perfect bites to carry on conversation!

Final Thoughts

After preparing these delicious BBQ lamb cutlets numerous times, I can confidently say they’ve become a staple at my summer gatherings.

These triangular treats represent centuries of Cypriot culinary traditions, bringing Mediterranean warmth to any backyard barbecue.

What I love most about cutlets is their complex flavour profile, the mint garnish adds a revitalising note that perfectly balances the richness of the lamb.

The potato and breadcrumb coating creates that irresistible golden crust we all crave.

Don’t be afraid to make these your own! While I stay true to the recipe, you might experiment with different herbs or even a touch of lemon zest.

Whatever your twist, these cutlets will transport you straight to Cyprus with every bite!

Frequently Asked Questions

Can I prepare the Cutlets in advance and freeze them?

Yes, I would recommend freezing these cutlets after shaping but before frying. When preparing meals, lay them on a baking tray until firm, then transfer to freezer bags for convenient cooking in the future.

How Do I Prevent the Cutlets From Falling Apart While Cooking?

Like building a sandcastle, cutlets need proper structure. I’d guarantee you’re kneading thoroughly for 3-4 minutes, eggs and potatoes act as binding agents. Don’t flip too early during cooking techniques for the best results.

Is there a baked version for a healthier alternative?

While the recipe doesn’t mention it, I’ve found a healthier alternative! You can bake these lamb cutlets at 190°C for 20-25 minutes, turning once, for delicious baked alternatives with less oil.

How Long Do Leftover Cutlets Stay Fresh in the Fridge?

I would recommend storing leftover cutlets in the refrigerator for a maximum of 3-4 days. For food safety, always allow them to cool completely before refrigerating and reheat thoroughly before consuming them again.