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. Recipe Card Serves 4 Prep 5–10 min Cook 5 min Method Camp oven Difficulty Easy Best for Camp + home Photo by Ionela Mat on Unsplash Chilli Lamb Cutlets Serves: 4 · Prep: 5 minutes · Cook: 10 minutes · Equipment: heavy frying pan or grill Photo: Natalia Gusakova / Unsplash Ingredients 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. Method Bring cutlets to room temperature 20 minutes before cooking. Season the cutlets with salt + pepper. Heat olive oil + half the butter in a heavy pan over medium-high heat. 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. Add chilli sauce. Pour the sweet chilli sauce + remaining butter over the cutlets. Toss to coat. The sauce will bubble + caramelise. Glaze for 30-60 seconds turning the cutlets to coat both sides. Don't burn the sauce. Rest 2 minutes off heat. Serve immediately over rice or salad with the pan glaze drizzled over. Tips and variations 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 Our take 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. Shop BBQ & Outdoor Cooking

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Chilli Lamb Cutlets — 15 Minute Asian-Style

Posted on April 26, 2026