tuscan lamb chops

Spring into summer barbecuing with a family favourite!

Loved by big and little kids, these are the natural Lamb lollipops! Perfect for holding and enjoying while playing in the backyard!


* 12 thick style Lamb cutlets or more if using thin style for the kids
* 2 1/2 tbls of coarse salt (sea salt is ok)
* 1 tbls of black pepper
* 6 garlic cloves – crushed
* 1 tbls of chilli flakes – mild or hot.
* 1 tbls of fennel seeds
* Fresh basil, rosemary and oregano – finely chopped.
* 2 tbls of extra virgin olive oil.

Tuscan Lamb Chops
Tuscan Lamb Chops

Apart from the Lamb, mix all ingredients in a mixing bowl and work into a paste. Piece by piece, dip each individual Lamb Cutlet into the mixture making sure you cover the entire piece. Rest in the fridge for 2-3 hours, allowing the spices to work into the Lamb.

TIP: Ensure that you take the Lamb out of the fridge minimum 30 minutes before grilling.

For best results use a chimney charcoal starter full of our Firebrand Classic Briquette to cook using the direct heat method on your grill.
Light your coal & wait until white hot. Spread evenly to attain a medium heat. Remove a few if too hot – Too much heat will result in the Lamb burning on the outside and remaining raw on the inside and not enough heat will result in your cooked Lamb being dry.
Grill for approximately 20 -25 mins turning every few mins allowing even grilling and to trap all the lovely juices inside.

Once ready, serve with a fresh garden salad (basil and lime dressing goes well) and oven roasted potatoes.