Spiced yogurt lamb cutlets

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 12 cutlets

The good things about a recipe like this is that you can mix and match your flavours to suits your dish. I also do a version of this recipe for chicken as well. The yogurt tenderises the meat beautifully.

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Ingredients

  • 12 lamb cutlets frenched if possible
  • 1 cup natural yogurt
  • 2 teaspoons Garam Marsala (spice mix available from all supermarkets)
  • 1 teaspoon Cumin
  • 1 teaspoon approx of lemon zest
  • 1 garlic clove grated

Instructions

  • 1. In a bowl add your yogurt and all your spices, lemon zest and garlic. Mix well
  • 2. In a baking tray lay out your cutlets
  • 3. Generously cover your cutlets with the yogurt marinade. Covering both sides
  • 4. Allow to stand for 20 minutes, longer if you can but 20 minutes is fine. Please don't add any salt yet
  • 5. Heat a pan to a hot temperature. Season your cutlets and cook them for about 2-3 minutes each side.
  • 6. Allow them to rest for 5 minutes before serving.
  • 7. Lamb should be what they call Rose', pink in the middle. If too rare the meat becomes gelatinous.

Instructions

  • 1. In a bowl add your yogurt and all your spices, lemon zest and garlic. Mix well
  • 2. In a baking tray lay out your cutlets
  • 3. Generously cover your cutlets with the yogurt marinade. Covering both sides
  • 4. Allow to stand for 20 minutes, longer if you can but 20 minutes is fine. Please don't add any salt yet
  • 5. Heat a pan to a hot temperature. Season your cutlets and cook them for about 2-3 minutes each side.
  • 6. Allow them to rest for 5 minutes before serving.
  • 7. Lamb should be what they call Rose', pink in the middle. If too rare the meat becomes gelatinous.

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