Running out of healthy ideas for the kids? Try these barbecued lamb cutlets with peanut marinade.


  • 8 lamb cutlets, trimmed
  • 1/4 cup teriyaki sauce
  • 2 teaspoons peanut oil
  • 1/2 onion, chopped
  • 1 garlic clove, crushed
  • 1/2 teaspoon finely grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Pinch chilli powder (optional)
  • 2 teaspoons teriyaki sauce, extra
  • 1/2 cup crunchy peanut butter
  • 1 cup water
  • Carrot and celery sticks, to serve
  • Blanched green beans, to serve


  1. Place the lamb in a large non-metallic bowl and add teriyaki sauce. Toss to coat, then cover and refrigerate for 20 minutes.
  2. Meanwhile, heat the oil in a small saucepan over medium heat. Add the onion and cook for 3-4 minutes or until softened and light golden. Add the garlic, ginger, cumin, coriander and chilli (if using) and cook for 1 minute. Stir in extra teriyaki sauce, peanut butter and water.
  3. Reduce the heat to low and cook, stirring regularly, for 5 minutes or until well combined and slightly thickened. Remove from heat, set aside and keep warm.
  4. Heat a grill or barbecue to high heat. Remove the lamb from the marinade. Grill lamb in batches for 2-3 minutes each side or until cooked to your liking.
  5. Place lamb on serving plates and serve with peanut sauce and carrot, celery and green beans.