How To Cook BBQ Lamb Cutlets When Camping

How To Cook BBQ Lamb Cutlets When Camping

Do you have an upcoming camping trip with friends or family and are looking for a special way to transform your camp cooking? Then our delicious recipe for BBQ Lamb cutlets with green beans and roasted almonds, tomato, cucumber and red onion salad with homemade tzatziki will tick all the boxes and please everyone's tastebuds! Simply follow the instructions below and get ready to enjoy a camp meal feast that you (and your fellow campers) will never forget.



Lamb Cutlets

1 whole lamb rack

1 sprig of rosemary

1 1/2 tsp Italian mixed herbs

3 tbsp olive oil

1 tsp pink salt


1 Lebanese cucumber

1 cup Greek yoghurt

3 tbsp olive oil

1/2 teaspoon pink salt

1 garlic clove, finely minced

Juice of half a lemon

6 large leaves of mint finely sliced

1 tbsp of finely chopped continental parsley


500g green beans

100g butter

2 stalks rosemary

40g toasted slithered almonds


75g green olive half's

1/2 cucumber chopped

100g mixed tomatoes sliced in half

Quarter of a red onion finely sliced

6 leaves mint torn

1 tbsp picked continental parsley

Pink salt

Juice of half a lemon

70g goats cheese


  1. Preheat your barbecue to the high setting.
  2. Using a sharp knife remove the fat cap that is on top of the lamb rack. Cut up the lamb rack into points and place into a bowl add olive oil, salt, herbs and rosemary, let marinate for 10 minutes.
  3. For the Tzatziki, finely grate the cucumber, add to the bowl, then add in yoghurt, olive oil, salt, garlic, lemon juice, herbs and mix well until combined, set aside.
  4. Using a medium sized pot, fill it with water and add half a tbsp of salt, bring to a boil. Top and tail the green beans using a sharp knife then add to the salted water and cook for two minutes or until green beans are cooked. Strain and set the green beans aside, put a medium sized pan on the heat add butter and start to caramelise, add two small sprigs of rosemary and cook until light brown, pour over green beans and mix well.
  5. For the salad mix the olives, cucumber, tomatoes, red onion, parsley, mint, olive oil, salt and lemon juice, mix well to combine and then arrange nicely on a serving plate and finish with dollops of goats cheese. Arrange green beans with rosemary on a plate and spoon over the toasted almonds
  6. Add the lamb cutlets to a hot BBQ making sure to turn the cutlets on each side to render off the fat, once beautiful and caramelised take them off the heat and place them on your serving tray to rest for 10 minutes, this allows the juices which have been driven to the centre of the meat to redistribute throughout the meat and be reabsorbed resulting in tender and juicy lamb cutlets. Enjoy the lamb cutlets with the Tzatziki, green beans, tomato salad and a nice cold beer.

Try This Delicious BBQ Lamb Cutlet Recipe Today At Anaconda

Try This Delicious BBQ Lamb Cutlet Recipe

This recipe is perfect when wanting to entertain your fellow campers with a mouthwatering meal at the end of an enjoyable day camping and exploring the great outdoors. If you liked this recipe for BBQ lamb cutlets, then you might also like some of our other recipes and camping food tips such as:

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