Baked Lamb Cutlets with Rosemary and Garlic

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy lamb cutlets baked with fresh rosemary and garlic for a fragrant and tender Australian roast experience. This australian-inspired lamb ready in about 28 minutes pairs (about 1.5 lbs) lamb cutlets, chopped fresh rosemary, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 10 min Cook: 18 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 400°F (200°C). In a small bowl, combine 3 tbsp olive oil, 2 tbsp chopped fresh rosemary, 4 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp lemon zest.
  2. Step 2: Rub this mixture evenly over 8 lamb cutlets (about 1.5 lbs), coating both sides.
  3. Step 3: Arrange the cutlets on a baking sheet lined with foil or parchment paper.
  4. Step 4: Bake in the preheated oven for 15-18 minutes, flipping halfway through, until the lamb is cooked to medium-rare (internal temperature 135°F) or to your preferred doneness.
  5. Step 5: Remove from the oven and let rest for 5 minutes before serving to allow juices to redistribute.

Frequently asked questions

How long does Baked Lamb Cutlets with Rosemary and Garlic take to make?

Total time is about 28 minutes (10 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Lamb Cutlets with Rosemary and Garlic?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (about 1.5 lbs) lamb cutlets from drying out.

Can I substitute ingredients in Baked Lamb Cutlets with Rosemary and Garlic?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Lamb Cutlets with Rosemary and Garlic for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Lamb Cutlets with Rosemary and Garlic?

Australian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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