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Photo of Rosemary lamb cutlets with cherry tomato zucchini by WW

Rosemary lamb cutlets with cherry tomato zucchini

Total Time
1 hr 25 min
15 min
10 min
Rosemary and lamb are "meant to be" in this homely meal that takes less than 10 minutes on the grill. Serve it with coloured vegies for a plate that pops.


Olive oil

1 tbs

Fresh rosemary

1 tbs, fienly chopped

Lemon juice

1 tbs

Lamb French cutlet(s) or rack(s), raw

240 g, fat trimmed, (buy 6 cutlets or 325g)

Cherry tomatoes

200 g, halved


2 medium, thickly sliced

Oil spray

1 x 3 second spray(s)


  1. Combine half the oil, rosemary and juice in a medium bowl. Add lamb, turning to coat. Cover and refrigerate for 1 hour to marinate. Combine remaining oil, tomatoes and zucchini in a bowl, turning to coat.
  2. Preheat grill on high. Line grill tray with foil. Place vegies on prepared tray and grill for 5 minutes. Add lamb and grill for 2 minutes each side for medium or until cooked to your liking. Serve lamb with grilled tomatoes and zucchini.


SERVING SUGGESTION: Lemon wedges and grilled pumpkin chips. Thinly slice 300g peeled pumpkin and place in a single layer on grill tray. Lightly spray with oil and grill for 3 minutes each side or until tender.