Chilli Lamb Cutlets — 15 Minute Asian-Style

Chilli lamb cutlets — pan-fried in butter then glazed with chilli sauce. The Asian-style camp dinner that takes 15 minutes. Sticky, spicy, succulent. Serve with rice + Asian greens or simply over a green salad.

The chilli sauce caramelises in the butter for a glossy, slightly sweet, properly hot finish.

Photo by Ionela Mat on Unsplash

Serves: 4 · Prep: 5 minutes · Cook: 10 minutes · Equipment: heavy frying pan or grill

Photo: Natalia Gusakova / Unsplash

• 500g lamb cutlets (about 12 small cutlets)
• 60g butter
• 3-4 tbsp sweet chilli sauce (Trident or Squid brand — Asian-style sweet chilli)
• 1 tbsp olive oil
• Salt + cracked black pepper

Optional add-ins: 2 cloves grated garlic; 1 tbsp grated ginger; squeeze of lime; chopped coriander to garnish; sesame seeds.

To serve: steamed jasmine rice, stir-fried Asian greens (bok choy, gai lan), lime wedges, OR a fresh green salad.

1. Bring cutlets to room temperature 20 minutes before cooking.
2. Season the cutlets with salt + pepper.
3. Heat olive oil + half the butter in a heavy pan over medium-high heat.
4. Sear the cutlets. Add cutlets in a single layer (do in batches if needed). Cook 2-3 minutes per side for medium-rare. Don't move them — let the sear develop.
5. Add chilli sauce. Pour the sweet chilli sauce + remaining butter over the cutlets. Toss to coat. The sauce will bubble + caramelise.
6. Glaze for 30-60 seconds turning the cutlets to coat both sides. Don't burn the sauce.
7. Rest 2 minutes off heat.
8. Serve immediately over rice or salad with the pan glaze drizzled over.

• Lamb cutlets are the best cut for this — small, tender, quick cook
• Don't overcook lamb cutlets — medium-rare to medium is the sweet spot
• Don't burn the chilli sauce — it caramelises fast. Watch the heat once you add it
• Add garlic + ginger for proper Asian flavour
• Honey sweet chilli upgrade: add 1 tbsp honey to the sauce + a squeeze of lime
• Sesame finish: sprinkle 1 tbsp toasted sesame seeds over before serving
• Other meats: works on chicken thighs (cook longer), pork chops, beef short rib pieces
• Camp version: portable BBQ or pan over coals — same technique
• Wine pairing: Aussie shiraz or grenache; or a chilled rosé to balance the heat

The 15-minute Asian-style lamb dinner that turns simple cutlets into a properly impressive plate. Sticky, spicy, satisfying.

The technique works on any quick-cook meat — same butter + chilli sauce treatment for chicken thighs, pork chops or even prawns.