Ingredients
- trimmed lamb cutlets 12
- ground cumin 1⁄2 tsp
- ground coriander 1⁄2 tsp
- chilli powder 1⁄2 tsp
- lemon 1, juced
- olive oil
- mint leaves to serve
- coriander leaves to serve
- red chilli 1, to serve
- thick greek yogurt 200g
- saffron a good pinch, crushed
- garlic 2 cloves, crushed
Method
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Step 1
Put the yoghurt, saffron and 1⁄4 tsp of the crushed garlic in a bowl. Season with salt, mix well and chill while you make the lamb.
-
Step 2
Put the lamb cutlets in a dish. Mix the spices with the rest of the garlic, lemon juice and 3 tbsp olive oil. Pour over the lamb and rub it in to coat. Leave for 30 minutes to marinate.
-
Step 3
To cook the lamb, heat a BBQ or griddle pan to hot. Cook for 2 minutes on each side, then rest for a couple of minutes.
-
Step 4
To serve, arrange the cutlets on a platter with a bowl of the yoghurt. Scatter over the herbs and chilli to finish.
Nutritional Information
- Kcals 393
- Fat 28.1g
- Carbs 2.8g
- Fibre 0.1g
- Protein 32g
- Salt 0.3g
