Massaman Spice Rubbed Lamb Cutlets

This great dry-spice rub is perfect for adding the Thai flavours of Massaman curry to our beautiful Australian lamb, but it works equally well with chicken or beef. With its subtle aromas of the Massaman’s classic spices of cinnamon, cardamon, cloves and star anise, this spice mix can be prepared in advance and stored in an air-tight jar in the refrigerator so you have it on hand whenever you’d like to spice up your next BBQ. Enjoy!

Massaman Spice Rubbed Lamb Cutlets

(Makes about 1/2 cup of Massaman Spice Rub)

2 tbsp lemongrass, finely sliced

10g fresh ginger, peeled and finely sliced

4 kaffir lime leaves, shredded

3cm piece of cassia bark or cinnamon quill, broken into pieces

1 star anise, broken

1 tsp cumin seeds

2 tsp coriander seeds

10 cloves

6 whole cardamon pods

1/2 tsp black peppercorns

8 dried chillies, chopped

zest from 2 limes

1 tsp ginger powder

2 tsp onion powder

2 tsp garlic powder

1 tbsp sea salt


16 lamb cutlets (French Trimmed – if preferred, but not necessary)

Extra Virgin Olive Oil

fresh lime juice, to finish


  1. Preheat oven to 160C (Fan Forced). Place all ingredients from lemongrass to peppercorns onto a baking tray and roast spices for 10 minutes, until aromatic.
  2. Add dried chillies and lime zest and continue to roast for 5 minutes. Remove from oven and let cool.
  3. Crush roasted spices to a powder either in a spice grinder, mortar & pestle, or dry Thermomix (SP10 | 20 sec)
  4. Mix together with remaining spices and salt. Store in an airtight jar until required.
  5. Preheat BBQ. Brush lamb cutlets with extra virgin olive oil and rub spice mixture onto both sides of lamb. Grill for 3-4 minutes on each side, or until cooked to your preference. Let rest, covered with afoil, for a few minutes before serving.

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