Lamb cutlets with yoghurt, mint and cucumber sauce
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last modified
Nov 13, 2008 01:26 PM
This refreshing yogurt-based sauce is great for cooling down the heat from the spices on the lamb.
Instructions
Combine all ingredients for the sauce and mix well. Set aside for up to 1 hour for flavours to mingle.
Rub the cutlets or chops with your favourite spice mix – try sumac for a Middle-Eastern flavour, or ground cumin, coriander and pepper.
Grill or barbecue the lamb to your liking.
- Recipe by:
- Niki Bezzant
First published December 2005
Recipe Information
Portions: 4
Time to make: 10-15 minutes plus 1 hour standing
Ingredients
- 12 lamb cutlets (or 8 medium chops)
- Sauce:
- 1 1/2 cups thick Greek yoghurt
- 1 small cucumber, deseeded and chopped
- 1/2 cup mint leaves, chopped
- 1/4 cup coriander leaves, chopped
- 1 small clove garlic, finely chopped
- squeeze of lemon juice
Nutrition Information
| per serve | |
|---|---|
| Energy |
1170
kJ
(282 Cals) |
| Protein | 35g |
| Fat - saturated |
14g
7g |
| Carbohydrates - sugars |
3g
3g |
| Dietary Fibre | 0g |
| Sodium | 150mg |
| Calcium | 130mg |
| Iron | 3.6mg |
| * NS: Not specified | |
