Individual ribs of lamb, thin and fast-cooking. The rack equivalent at retail — elegant, quick, and one of the best cuts for direct grill cooking. British spring lamb cutlets are among the finest things you can put on a grill.
Lamb cutlets are the individual ribs separated from the rack, each presenting a small, curved bone with a neat, tender piece of meat attached. They come from the rib primal, located between the shoulder and the loin, an area known for its tenderness and flavour. These cuts are prized for their fine texture and compact size, making them an elegant alternative to a full rack. When cooking lamb cutlets over fire, direct grilling is the preferred method due to their thinness and quick cooking time. Aim for a medium-high heat to achieve a good sear on the outside while keeping the interior tender and pink. Cook them for around two to three minutes per side, turning once, and allow them to rest briefly before serving to retain their juices. When selecting lamb cutlets, look for a fresh pink colour with fine marbling and firm texture, indicating good quality and freshness. Avoid cutlets that appear dry or have excessive fat, as this can affect both flavour and cooking performance. It is also wise to check the size and thickness are consistent, ensuring even cooking and a balanced eating experience.