Manuka Honey Citrus BBQ Glazed Lamb Cutlets
Sticky Manuka glaze with Hawke's Bay citrus and thyme for a Kiwi summer BBQ
Succulent lamb cutlets glazed with a tangy Manuka honey and citrus BBQ sauce. Quick to prepare, the glaze caramelises beautifully on a hot grill for a glossy, flavour-packed finish — perfect for entertaining or a weekend kai.
Timing
Cook Time: PT20M
Prep Time: PT15M
Rest Time: PT15M
Total Time: PT50M
Active Time: PT35M
Ingredients
8
pieces
lamb cutlets
(Notes: about 800–900g total, trimmed)
4
tbsp
manuka honey
(Notes: MGO-rich variety for depth of flavour)
3
tbsp
olive oil
(Notes: plus extra for brushing the grill)
2
tbsp
soy sauce
(Notes: reduced-salt if preferred)
2
tbsp
fresh orange juice
(Notes: about 1 small orange, preferably Hawke's Bay)
1
tbsp
Dijon mustard
(Notes: adds tang and helps emulsify the glaze)
3
cloves
garlic
(Notes: finely minced)
1
tsp
smoked paprika
(Notes: or sweet paprika for milder smoke)
1
tsp
sea salt
(Notes: or to taste)
1/2
tsp
freshly ground black pepper
2
tbsp
fresh thyme leaves
(Notes: plus extra sprigs to serve)
Instructions
Step 1
Make the glaze: Whisk together the manuka honey, olive oil, soy sauce, orange juice, Dijon mustard, minced garlic, smoked paprika and thyme in a bowl until smooth and slightly glossy.
Tip: Warm the honey very slightly (over a bowl of hot water) if it's stiff so it blends easily; do not overheat to preserve beneficial properties.
Timing: PT05M
Step 2
Reserve 2 tablespoons of glaze for serving, then place the lamb cutlets in a shallow dish and brush both sides with the remaining glaze. Leave to marinate at room temperature for 15 minutes.
Tip: Short marinating at room temperature helps the glaze adhere and starts flavour penetration without needing a long wait.
Timing: PT15M
Step 3
Preheat the BBQ or grill to medium-high heat (you want a hot surface for good caramelisation). Oil the grill grates lightly to prevent sticking.
Tip: If using charcoal, let the coals burn until covered with a thin white ash for steady heat.
Timing: PT05M
Step 4
Grill the lamb cutlets 2–3 minutes on the first side, brush with more glaze, then flip and cook a further 2–3 minutes, brushing again to build sticky layers. Cook to preferred doneness — about 4–6 minutes total for medium-rare depending on thickness.
Tip: Watch the sugar in the honey glaze carefully to avoid burning; move cutlets to a cooler part of the grill if flare-ups occur.
Timing: PT12M
Step 5
Transfer the cutlets to a board and loosely tent with foil. Rest for 15 minutes to allow juices to redistribute and the glaze to set slightly.
Tip: Resting is key to juicy lamb; use the time to warm plates and finish any sides.
Timing: PT15M
Step 6
Serve the lamb cutlets drizzled with the reserved warm Manuka honey glaze and scatter with extra thyme. Accompany with charred lemon wedges and a crisp salad or roasted kūmara.
Tip: A squeeze of charred lemon brightens the sweetness of the honey and balances the richness of the lamb.
Timing: PT00S